Shrimp, Corn, and Potato Soup Recipe

Author: Holly Clegg, Cooking Light JUNE 2004

Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 8

High-Fiber, Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat4g6%
Saturated1g4%
Trans0g0%
Carbs43g14%
Fiber5g21%
Sugars15g0%
Protein21g41%
Cholesterol110mg37%
Sodium969mg40%
Calcium98mg10%
Magnesium94mg24%
Potassium1092mg31%
Iron3mg15%
Zinc2mg13%
Vitamin A888IU18%
Vitamin C38mg64%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg14%
Niacin (B3)7mg33%
Vitamin B61mg31%
Folic Acid (B9)93µg23%
Vitamin B121µg16%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K16µg20%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
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Shrimp, Corn, and Potato Soup
4

INGREDIENTS

  • Cooking spray
  • 1 3/4 cups chopped red onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 2 cups chopped baking potato
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (16-ounce) package frozen whole-kernel corn, thawed
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 (6-ounce) can no salt-added tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup thinly sliced green onions

Recipe Details

Servings 8 servings