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Quick Shrimp and Corn Soup

Quick Shrimp and Corn Soup

No time to cook? This recipe is only 6 ingredients! Just open cans of corn and tomatoes, toss in shrimp for this simple yet superb tomato-based soup.

This delicious Quick Shrimp and Corn Soup recipe is from Holly Clegg's trim&TERRIFIC® Gulf Coast Favorites.

Ingredients

Makes 12 (1-cup) servings

  • 2 (15½-ounce) cans cream-style corn
  • 2 cups frozen corn
  • 2 (14½-ounce) cans diced tomatoes and green chilies
  • 1 (15-ounce) can tomato sauce
  • 2 pounds medium peeled shrimp
  • 1 bunch green onions, chopped

Preparation

  1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.
  2. Add shrimp, bring to boil. Lower heat, cook until shrimp is done, 5–7 minutes. Sprinkle with green onions, serve.

Nutritional Analysis (per serving)

  • 162 Calories
  • 8% Calories from fat
  • 1g Fat
  • 0g Saturated Fat
  • 112mg Cholesterol
  • 825mg Sodium
  • 24g Carbohydrate
  • 3g Dietary Fiber
  • 6g Sugars
  • 15g Protein
  • Diabetic Exchanges: 1½ starch, 1½ very lean meat

This delicious Quick Shrimp and Corn Soup recipe is from Holly Clegg's trim&TERRIFIC® Gulf Coast Favorites. For more healthy and delicious recipes from Holly Clegg, visit hollyclegg.com.


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