4.5
2 ratings

Speedy Shrimp and Corn Soup

Staff Writer
Just a few ingredients to make one tasty dish

Volunteer to make this soup recipe, because you won't believe how these few canned ingredients create such a super simple, delicious tomato-based shrimp and corn soup. It's freezer-friendly, diabetic-friendly and gluten-free. 

Recipe courtesy of Holly Clegg from her cookbook "Guy's Guide to Eating Well: A Man's Cookbook for Health and Wellness."

Ready in
15 m
5 m
(prepare time)
10 m
(cook time)
12
Servings
178
Calories Per Serving

Ingredients

  • 2 (15 1/2-ounce) cans cream-style corn
  • 2 Cups frozen corn
  • 2 (14 1/2-ounce) cans diced tomatoes and green chilies
  • 1 (15-ounce) can tomato sauce
  • 2 Pounds medium peeled shrimp
  • 1 bunch green onions, chopped

Directions

In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.

Add shrimp, bring to boil. Lower heat, cook until shrimp is done, 5–7 minutes. Sprinkle with green onions, serve.

Tip: Remember, this soup can be made with Louisiana crawfish or crab instead of shrimp — or leave out seafood for great vegetarian corn soup.

Nutritional modification: Easily reduce the sodium by using no-salt cream style corn.

 

Nutritional Facts
Servings12
Calories Per Serving178
Total Fat2g3%
Sugar9gN/A
Saturated0.3g1.6%
Cholesterol95mg32%
Protein15g30%
Carbs30g10%
Vitamin A110µg12%
Vitamin B120.8µg35%
Vitamin B60.5mg39.5%
Vitamin C184mg100%
Vitamin E3mg17%
Vitamin K32µg27%
Calcium91mg9%
Fiber4g18%
Folate (food)86µgN/A
Folate equivalent (total)86µg21%
Iron2mg12%
Magnesium63mg15%
Monounsaturated0.3gN/A
Niacin (B3)4mg25%
Phosphorus286mg41%
Polyunsaturated0.6gN/A
Potassium716mg15%
Riboflavin (B2)0.2mg15%
Sodium873mg36%
Thiamin (B1)0.5mg43.5%
Zinc2mg15%