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:

524 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:

26%

Servings:

8
  • Fat 53g 81%
  • Carbs 574g 191%
  • Saturated 12g 59%
  • Fiber 93g 371%
  • Trans 0g
  • Sugars 179g
  • Monounsaturated 15g
  • Polyunsaturated 16g
  • Protein 437g 874%
  • Cholesterol 2,207mg 736%
  • Sodium 18,428mg 768%
  • Calcium 1,745mg 175%
  • Magnesium 1,425mg 356%
  • Potassium 19,283mg 551%
  • Iron 44mg 247%
  • Zinc 35mg 231%
  • Phosphorus 6,064mg 866%
  • Vitamin A 670µg 74%
  • Vitamin C 592mg 986%
  • Thiamin (B1) 8mg 546%
  • Riboflavin (B2) 3mg 171%
  • Niacin (B3) 85mg 424%
  • Vitamin B6 7mg 345%
  • Folic Acid (B9) 1,127µg 282%
  • Vitamin B12 3µg 53%
  • Vitamin E 23mg 117%
  • Vitamin K 244µg 304%
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