Name: Speedy Shrimp and Corn Soup
Prep time: 5 min
Cook time: 10 min
Yield: 12 (1-cup)
Ingredients: 2 15 1/2-ounce cans cream-style corn; 2 cups frozen corn; 2 14 1/2-ounce cans diced tomatoes and green chilies; 1 15-ounce can tomato sauce; 2 pounds medium peeled shrimp; 1 bunch green onions (chopped)

Speedy Shrimp and Corn Soup

Volunteer to make this soup recipe because you won't believe how these few canned ingredients create such a super simple delicious tomato-based shrimp and corn soup.

Prep Time 5 minutes

Cook Time 10 minutes

Servings 12 (1-cup)

Ingredients

2 15 1/2-ounce cans cream-style corn
2 cups frozen corn
2 14 1/2-ounce cans diced tomatoes and green chilies
1 15-ounce can tomato sauce
2 pounds medium peeled shrimp
1 bunch green onions chopped

Prep Time 5 minutes

Cook Time 10 minutes

Servings 12 (1-cup)

Ingredients

2 15 1/2-ounce cans cream-style corn
2 cups frozen corn
2 14 1/2-ounce cans diced tomatoes and green chilies
1 15-ounce can tomato sauce
2 pounds medium peeled shrimp
1 bunch green onions chopped

Instructions

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

Nutritional Info

Nutritional information: Calories 169, Calories from Fat 6%, Fat 1 g, Saturated Fat 0 g, Cholesterol 122 mg, Sodium 786 mg, Carbohydrates 24 g, Dietary Fiber 3 g, Total Sugars 6 g, Protein 18 g, Diabetic Exchanges: 1 ½ starch, 1 vegetable, 2 lean meat

Terrific Tip: Remember, this soup can be made with Louisiana crawfish or crab instead of shrimp or leave out seafood for great vegetarian corn soup.

Nutritional Nugget: Easily reduce the sodium by using no-salt cream style corn to make the recipe diabetic.