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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Quick Shrimp and Corn Soup Recipe

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This recipe for Quick Shrimp and Corn Soup is from The Down East Credit Union Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped onion
1 c. chopped green bell pepper
1 clove garlic
3/4 c. (6 ounces) 1/3 less fat cream cheese, softened
2 c. fat free milk
1 - 15 oz. can cream style corn
1 - 10 1/2 oz. can condensed reduced fat cream of mushroom soup, undiluted
1 - 10 oz. can diced tomatoes and green chilies, un-drained
1 3/4 pounds medium shrimp, peeled and de-veined (either fresh or frozen will work)
4 tsp. sliced green onions
Directions:
Directions:
Heat a Dutch over or large saucepan coated with cooking spray over medium heat.

Add chopped onion, bell pepper, and garlic. Saute for 5 minutes.

Stir in cream cheese.

Reduce heat and cook until cheese melts.

Add milk, cream style corn, condensed cream of mushroom soup, diced tomatoes.

Cook 10 minutes, stirring occasionally.

Bring mixture to a boil.

Add shrimp.

Cook 5 minutes or until shrimp are done.

Remove from heat.

Sprinkle each serving with green onions.

Yields 8 servings.
Personal Notes:
Personal Notes:
5 WW points per serving.
228 Calories per serving.

 

 

 

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