Quick Shrimp-and-Corn Soup

Our top-rated shrimp and corn soup has a creamy texture similar to a chowder or bisque and takes less than 30 minutes to make. This is a simple and quick seafood soup recipe.

Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 29%
  • Fat: 7.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 18.8g
  • Carbohydrate: 20.8g
  • Fiber: 1.5g
  • Cholesterol: 118mg
  • Iron: 2.4mg
  • Sodium: 663mg
  • Calcium: 176mg

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
  • 2 cups fat-free milk
  • 1 (15-ounce) can cream-style corn
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 4 teaspoons sliced green onions

Preparation

  1. Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
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Quick Shrimp-and-Corn Soup Recipe at a Glance
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