This quick and easy soup recipe features shrimp and whole-kernel corn and gets is creaminess from half-and-half.  Serve with sliced baguette for dipping.

Nancy Hughes
Recipe by Cooking Light May 2004

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Credit: Becky Luigart-Stayner; Cindy Manning Barr

Recipe Summary

Yield:
4 servings (serving size: 1 cup shrimp mixture and 1 tablespoon onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

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  • Remove from heat; stir in half-and-half and salt. Cover; let stand 3 minutes. Sprinkle with 1/4 cup onions.

Nutrition Facts

279 calories; calories from fat 26%; fat 8.1g; saturated fat 3.6g; mono fat 1.9g; poly fat 1.1g; protein 37.3g; carbohydrates 12g; fiber 2g; cholesterol 281mg; iron 4.3mg; sodium 741mg; calcium 149mg.
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