Creamy Shrimp and Corn Soup

Creamy Shrimp and Corn Soup

by Susan Morales 5 months ago
4.3 (9)
231.5 kcal
21.6 g carbs
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Description

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Ingredients
  • 1 pound medium shrimp - peeled and deveined
  • 1 onion, chopped
  • ¼ cup margarine
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can low-fat cream of celery soup
  • 1 (16 ounce) package frozen corn kernels
  • 1 (14.5 ounce) can chicken broth
  • 1 cup skim milk
  • 1 pinch dried rosemary
  • 1 pinch dried thyme
  • 1 pinch ground nutmeg
  • salt and pepper to taste
Directions
  1. 1. In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Nutrition Facts
serving: 8 servings
calories: 231.5 kcal
carbohydrates: 21.6 g
protein: 15.7 g
saturated fat: 1.9 g
cholesterol: 91.4 mg
sodium: 560.3 mg
fiber: 2 g
sugar: 4.9 g