Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Our top-rated shrimp and corn soup has a creamy texture similar to a chowder or bisque and takes less than 30 minutes to make. This is a simple and quick seafood soup recipe.

Recipe by Cooking Light April 2000

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Recipe Summary

Yield:
8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.

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Nutrition Facts

228 calories; calories from fat 29%; fat 7.4g; saturated fat 3.8g; mono fat 1.9g; poly fat 1.1g; protein 18.8g; carbohydrates 20.8g; fiber 1.5g; cholesterol 118mg; iron 2.4mg; sodium 663mg; calcium 176mg.
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