Quick Shrimp-and-Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Our top-rated shrimp and corn soup has a creamy texture similar to a chowder or bisque and takes less than 30 minutes to make. This is a simple and quick seafood soup recipe. Ingredients:
cooking spray |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 garlic clove, minced |
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened |
2 cups fat-free milk |
1 (15-ounce) can cream-style corn |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1 1/4 pounds medium shrimp, peeled and deveined |
4 teaspoons sliced green onions |
Directions:
1. Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
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