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.
Servings Prep Time
12(1-cup) 5minutes
Cook Time
10minutes
Servings Prep Time
12(1-cup) 5minutes
Cook Time
10minutes
Ingredients
  • 215 1/2-ounce cans cream-style corn
  • 2cups frozen corn
  • 214 1/2-ounce cans diced tomatoes and green chilies
  • 115-ounce can tomato sauce
  • 2pounds medium peeled shrimp
  • 1 bunch green onionschopped
Instructions
  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.
Recipe Notes

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.