Shrimp, Corn, and Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, celery, and garlic; sauté 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done. Sprinkle with green onions.
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