Popular Shrimp and Corn Soup Goes Southwestern!
Holly Clegg’s Louisiana Shrimp Corn Soup recipe has been a family favorite one-pot soup for years. This spectacular Shrimp and Corn soup is easy and nutritious. This healthy shrimp corn soup from Too Hot in the Kitchen: Secrets to Sizzle At Any Age goes southwestern. Easy to make and everyone loves the flavor combination. The sweet potatoes, a great source of fiber and Vitamin C, pair so well with savory protein rich shrimp.
| Servings 12 (1 cup) servings |
- 1 red onion chopped
- 1/2 teaspoon minced garlic
- 2 cups diced peeled sweet potatoes
- 1 (16-ounce) bag frozen corn
- 1 (15-ounce) can cream-style corn
- 1 (10-ounce) can tomatoes and green chilies chopped
- 1 cup salsa
- 4 cups fat-free chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 pounds peeled medium shrimp
- salt and pepper to taste
- green onions chopped
Ingredients
|
- In large nonstick pot coated with nonstick cookign spray, saute onion and garlic until tender. Add all ingredients except shrimp and bring mixture to boil.
- Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste and sprinkle with green onions when serving.
Per Serving: Calories 146, Calories from fat 8%, Fat 1g, Saturated Fat 0g, Cholesterol 84mg, Sodium 518mg, Carbohydrate 23g, Dietary Fiber 3g, Sugars 5g, Protein 12g, Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat.
Shrimp Corn Soup Recipe From Too Hot in the Kitchen Cookbook
I bet you are surprised to find this healthy one-pot Shrimp Corn Soup is from Too Hot in the Kitchen cookbook! Recipes in this cookbook are full of extra flair, but still simple with everyday ingredients.
This Louisiana Shrimp Corn Soup gets a southwestern makeover and wait until you taste this perfect blend of flavors. The spicy aroma of chili powder and cumin fills the house, making you hungrier by the minute!
You Can Use Different Types of Seafood in Shrimp and Corn Soup Recipe
Shrimp is easy to find wherever you live, however, any seafood may be used in this recipe. Substitute crabmeat or Louisiana crawfish for the shrimp. Holly has a really simple Crawfish and Corn Soup from Gulf Coast Favorites cookbook that everyone adores so I know using crawfish would be great. Or, you can even leave out the seafood for a wonderful southwestern corn soup.
A Good Potato Peeler Makes Peeling Sweet Potatoes A Breeze
You are probably wondering what’s the big deal about a potato peeler? It really makes a difference if you have a good potato peeler that works well. At one time, I had an old potato peeler and when I got this one, I could easily breeze through peeling the sweet potatoes for this Shrimp Corn soup.
You don’t need fancy, expensive gadgets but good kitchen gadgets to help simplify the cooking process. I can depend on any Oxo kitchen gadgets 
Shrimp and Corn Soup For Our Lady Of Lake Hospital
Wow, was this soup popular when Holly was helping OLOL with their cafeteria! You can watch Holly prepare the soup in her kitchen!
Get All of Holly’s Healthy Easy Cookbooks
I cannot PIN this recipe. It says “oops, something went wrong at this end.” Please fix . Thank you Diane
We are trying to get the issue fixed. Thanks so much for letting me know.
Holly