Shrimp, Corn, and Potato Soup

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

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 8%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1g
  • Protein: 23.4g
  • Carbohydrate: 40.1g
  • Fiber: 5g
  • Cholesterol: 129mg
  • Iron: 3.3mg
  • Sodium: 769mg
  • Calcium: 78mg

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

  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.
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