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Shrimp, Corn, and Potato Soup

Karry Hosford
Yield 8 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.