Shrimp, Corn, and Potato Soup

Holly Clegg, Cooking Light JUNE 2004
  •   Cooking spray
  • 1 3/4 Cup  chopped red onion
  • 1 Cup  chopped green bell pepper
  • 1/2 Cup  chopped celery
  • garlic clove, minced
  • 2 Cups  chopped baking potato
  • (14-ounce) cans fat-free, less-sodium chicken broth
  • (16-ounce) package frozen whole-kernel corn, thawed
  • (14 3/4-ounce) can cream-style corn
  • (10-ounce) can diced tomatoes and green chiles, undrained
  • (6-ounce) can no salt-added tomato paste
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  black pepper
  • 1 1/2 Pound  medium shrimp, peeled and deveined
  • 1/4 Cup  thinly sliced green onions
This hearty dish is easy and flavorful. Canned cream-style corn slightly thickens the soup, while frozen corn kernels save preparation time. Canned diced tomatoes with green chiles have a twofold advantage: The tomatoes are already cut, and they add heat to the soup without the cook having to handle a fresh chile.

Directions RichSnippets

Click Here For Directions

Recipe Details

Rate this Recipe

The Daily Meal Editors and Community Say...