Creamy Shrimp and Corn Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Seafood

Ingredients

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Nutrition Info

231.5 calories
carbohydrate: 21.6 g
cholesterol: 91.4 mg
fat: 9.9 g
fiber: 2 g
protein: 15.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 560.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Recipe Yield

8 servings

Recipe Note

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Do you like the recipe? Share this tasty recipe!