CORN AND SHRIMP SOUP (LOW-FAT)
Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!
Provided by BeachGirl
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Devein, wash and rinse shrimp.
- If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
- In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
- Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
- Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
- Serve.
Nutrition Facts : Calories 159.1, Fat 0.7, SaturatedFat 0.1, Sodium 773.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.1, Protein 3.4
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Laila jan Queen
[email protected]This soup was just okay. The flavor was a bit bland and the texture was too thick. I wouldn't make this again.
Nicolai Cedeno
[email protected]I made this soup for a party and it was a huge success. Everyone loved it and asked for the recipe. I will definitely be making this again.
Ahamed Zacki
[email protected]This soup was amazing! The corn and shrimp were so flavorful and the broth was rich and creamy. I will definitely be making this again.
Sugandree Govender
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I love that it's low-fat and healthy, too.
Ghaffar Ali Ghaffar Ali
[email protected]This soup was delicious! I made it for my family and everyone loved it. The flavors were perfect and the soup was very filling. I will definitely be making this again.