Quick Shrimp and Corn Soup
- Number of Servings: 8
Ingredients
Directions
Cooking Spray1 cup chopped onion1 cup chopped green bell pepper1 garlic clove, minced3/4 cup (6 ounces) 1/3-less fat cream cheese, softened2 cups skim milk1 15-oz can cream-style corn1 10 3/4 oz can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted1 10-oz can Rotel, undrained1 1/4 lbs medium shrimp, peeled and deveined4 tsp sliced green onions
1. Heat a Dutch oven or large saucepan coated with cooking spray over medium-high heat. Add chopped onion, bell pepper, and garlic; saute 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese melts. Add milk and next 3 ingredients; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
Yield: 8 servings, 1 cup each
Calories, 228
Protein: 18.8g
Fat: 7.4 (3.8 sat)
Carb: 20.8
Fiber 1.5g
CHOL: 118mg
Iron: 2.4mg
Sodium: 663mg
Calcium: 176mg
5 WW Points
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYGRREEN.
Yield: 8 servings, 1 cup each
Calories, 228
Protein: 18.8g
Fat: 7.4 (3.8 sat)
Carb: 20.8
Fiber 1.5g
CHOL: 118mg
Iron: 2.4mg
Sodium: 663mg
Calcium: 176mg
5 WW Points
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYGRREEN.
Nutritional Info Amount Per Serving
- Calories: 238.7
- Total Fat: 6.3 g
- Cholesterol: 122.6 mg
- Sodium: 681.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.1 g
- Protein: 21.0 g
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