Ju's Shrimp Corn and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz Shrimp, raw 4 cup Swanson Seafood Cooking Stock 2 large Onions, raw 1 serving 1 Med. Green Bell Pepper 2 clove Garlic 1 cup (8 fl oz) Chicken bouillon 2 cup Birdseye SteamFresh Corn (by JUSTKLH) 15 oz Potato - Russet (Raw) (by LAURIE32) 4 cup (8 fl oz) Water, tap
Sauté onions, pepper & garlic until clear.
Add stock
Add bouillon
Add water
Simmer for about 60 minutes
I cook my potatoes in a separate pot. Turn the burner on high and bring water to boiling. Reduce heat to medium low or low. Cover the pan with a lid. Cook the potatoes in gently boiling water until ALMOST tender, about 10 minutes for cubed potatoes and new potatoes and 15 minutes for quartered potatoes.
Once potatoes are almost done, drain, then add to soup. Add shrimp. Bring soup to a boil, then turn fire/heat off. Keeping the lid on. You don't want to add the shrimp until last or it'll over cook. Same with the potatoes...that's why I cook them in a separate pot. I can control better how they cook. They'll finish cooking in the soup when you turn the fire off and cover.
Season to taste. I use Tony's Chachere's Cajun Seasoning, ground black pepper, sea salt. Serve with crackers, or on it's on.
Serving Size: Makes approx. 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUSTJU.
Add stock
Add bouillon
Add water
Simmer for about 60 minutes
I cook my potatoes in a separate pot. Turn the burner on high and bring water to boiling. Reduce heat to medium low or low. Cover the pan with a lid. Cook the potatoes in gently boiling water until ALMOST tender, about 10 minutes for cubed potatoes and new potatoes and 15 minutes for quartered potatoes.
Once potatoes are almost done, drain, then add to soup. Add shrimp. Bring soup to a boil, then turn fire/heat off. Keeping the lid on. You don't want to add the shrimp until last or it'll over cook. Same with the potatoes...that's why I cook them in a separate pot. I can control better how they cook. They'll finish cooking in the soup when you turn the fire off and cover.
Season to taste. I use Tony's Chachere's Cajun Seasoning, ground black pepper, sea salt. Serve with crackers, or on it's on.
Serving Size: Makes approx. 10 - 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUSTJU.
Nutritional Info Amount Per Serving
- Calories: 128.2
- Total Fat: 1.2 g
- Cholesterol: 69.0 mg
- Sodium: 438.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.9 g
- Protein: 12.2 g
Member Reviews