Shrimp, Crab, and Corn Soup
If you prefer a creamier style seafood and corn soup that will wow your friends and not your waistline, you will enjoy this easy recipe.
Servings
14(1-cup) servings
Servings
14(1-cup) servings
Ingredients
  • 1 onionchopped
  • 1 green bell peppercored and chopped
  • 1teaspoon minced garlic
  • 2tablespoons all-purpose flour
  • 2 cans cream-style corn10 3/4-ounce
  • 1 can diced tomatoes and green chilies10-ounce
  • 2cups fat-free chicken broth or vegetable broth
  • 1cup skim milk
  • 1 package reduced-fat cream cheese8-ounce
  • 2pounds medium peeled shrimp
  • 1 1/2cups frozen corn
  • 1cup claw crabmeatpicked through for shells
  • 1/4cup chopped fresh parsley
  • 1 bunch green onionschopped
Instructions
  1. Coat large nonstick pot with nonstick cooking spray. Sauté onion and green pepper until tender, 5 minutes. Add garlic, sprinkle with flour, and stir for one minute.
  2. Gradually add cream-style corn, tomatoes and green chilies, broth, and milk. heat for several minutes. Add cream cheese and stir until melted.
  3. Add shrimp and corn. Bring to boil, reduce heat, and cook until shrimp are done, 5–7 minutes.
  4. Stir in remaining ingredients, cooking until well heated.
Recipe Notes

Calories 175, Calories from fat 24%, Fat 5 g, Saturated Fat 2 g, Cholesterol 116 mg, Sodium 491 mg, Carbohydrate 17 g, Dietary Fiber 3 g, Sugars 5 g, Protein 17 g, Diabetic Exchanges: 1 starch, 2 lean meat