Shrimp, Corn, and Potato Soup Recipe

Author: Holly Clegg, Cooking Light JUNE 2004

Nutrition

Cal/Serving: 195
Daily Value: 10%
Servings: 8

High-Fiber, Low-Fat
Low-Fat-Abs, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat3g4%
Saturated1g3%
Trans0g0%
Carbs38g13%
Fiber5g20%
Sugars11g0%
Protein10g21%
Cholesterol1mg0%
Sodium1051mg44%
Calcium54mg5%
Magnesium60mg15%
Potassium977mg28%
Iron3mg15%
Zinc1mg7%
Phosphorus199mg28%
Vitamin A658IU13%
Vitamin C35mg58%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg10%
Niacin (B3)5mg26%
Vitamin B60mg21%
Folic Acid (B9)70µg17%
Vitamin B120µg3%
Vitamin E2mg8%
Vitamin K15µg19%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
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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