Shrimp and Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz Fat Free Cream Cheese1 stick light margarine2 cans cream of potato soup1 can whole kernel corn2 cans mexican (fiesta) corn1 can creamed corn1 lb shrimp (cooked)3 cups 2% milkparsley (to taste)Salt (to taste)Cayenne Pepper (to taste)
Boil Shrimp in crab boil. Set aside.
Melt cream cheese and margarine over low heat.
Add potato soup, corn, and shrimp. Stir well. Add milk. Add parsley, salt and pepper. Simmer on low for 30 min or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user PEACEKEEPER1.
Melt cream cheese and margarine over low heat.
Add potato soup, corn, and shrimp. Stir well. Add milk. Add parsley, salt and pepper. Simmer on low for 30 min or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user PEACEKEEPER1.
Nutritional Info Amount Per Serving
- Calories: 338.0
- Total Fat: 12.5 g
- Cholesterol: 132.4 mg
- Sodium: 1,574.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.5 g
- Protein: 22.6 g
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