Shrimp, Corn, and Potato Soup

Author: 
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

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Recipe Details

Serves: 
8

Nutrition

Calories per serving:

526 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:

26%

Servings:

8
  • Fat 7g 10%
  • Carbs 72g 24%
  • Saturated 1g 7%
  • Fiber 12g 47%
  • Trans 0g
  • Sugars 22g
  • Monounsaturated 2g
  • Polyunsaturated 2g
  • Protein 55g 109%
  • Cholesterol 276mg 92%
  • Sodium 2,304mg 96%
  • Calcium 221mg 22%
  • Magnesium 179mg 45%
  • Potassium 2,421mg 69%
  • Iron 6mg 31%
  • Zinc 4mg 29%
  • Phosphorus 759mg 108%
  • Vitamin A 86µg 10%
  • Vitamin C 75mg 124%
  • Thiamin (B1) 1mg 68%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 143µg 36%
  • Vitamin B12 0µg 7%
  • Vitamin E 3mg 15%
  • Vitamin K 38µg 48%
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