Shrimp, Corn, and Potato Soup

Shrimp, Corn, and Potato Soup Recipe
Karry Hosford
This hearty dish is easy and flavorful. Canned cream-style corn slightly thickens the soup, while frozen corn kernels save preparation time. Canned diced tomatoes with green chiles have a twofold advantage: The tomatoes are already cut, and they add heat to the soup without the cook having to handle a fresh chile.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 8 %
Fat 2.4 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 1 g
Protein 23.4 g
Carbohydrate 40.1 g
Fiber 5 g
Cholesterol 129 mg
Iron 3.3 mg
Sodium 769 mg
Calcium 78 mg

Ingredients

Cooking spray
1 3/4 cups chopped red onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
2 cups chopped baking potato
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) package frozen whole-kernel corn, thawed
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (6-ounce) can no salt-added tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, celery, and garlic; sauté 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done. Sprinkle with green onions.

Note:

Holly Clegg,

June 2004
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