Quick Shrimp-and-Corn Soup

  • TeresaMichelsen Posted: 07/19/10
    Worthy of a Special Occasion

    Definitely a good soup. I used red bell peppers also - better than green. I would make a few minor changes to suit my own tastes next time, cutting back on the cream of mushroom soup to make it slightly less thick, and using crab and/or scallops instead of shrimp. This would be amazingly good with crab.

  • Debbie In Texas Posted: 09/09/09
    Worthy of a Special Occasion

    UNBELIEVABLE!!! I printed this recipe 5 years ago and never got around to trying it until today. I had NO IDEA what I had been missing! TRULY FANTASTIC! Only change I made was to substitute a red bell pepper for color (instead of the green one). TRY THIS... You won't be sorry!

  • tsimpkins Posted: 09/26/11
    Worthy of a Special Occasion

    I loved this! It was delicious and very easy to make. Next time I'll add more shrimp though.

  • AnnaRos Posted: 01/04/12
    Worthy of a Special Occasion

    I found this soup to be a bit sweet. Texture was great, I used roasted red peppers instead of green like other reviewers. Used 2 celery stalks, diced, and more garlic in the first step. Would benefit from liberal use of hot sauce, like sriracha, or hot pepper flakes. May try with frozen or fresh corn next time instead of creamed to cut down on the sweetness.

  • veryslowcook Posted: 01/21/13
    Worthy of a Special Occasion

    Great creamy consistency. Really easy to put together. I omitted bell pepper and added 3 large jalapenos. Replaced shrimp with 1 lb surimi. Would make this again.

advertisement

More From Cooking Light