Shrimp and Corn Soup

1 medium onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped
2 Tbsp. garlic, minced
1 stick light butter (margarine works, but not as well)
2 10oz cans rotel tomatoes
2 12 oz cans kernel corn (do not drain)
2 cans cheddar cheese soup
1.5 lbs. pre-cooked, peeled shrimp (if they are raw, just allow enough time for them to cook in the soup)
2 pts. fat free half and half

Chop all veggies and saute on bottom of large soup pot with the stick of light butter until clear. Add both cans of rotel tomatoes, stir, and let simmer on medium heat. (Between each step in this recipe, the soup should simmer. The longer, the better, but the minimum between each step can be only 5 minutes.) Add both cans of kernel corn (undrained) and let simmer. Add both cans of cheese soup, and let simmer. Add the pre-cooked shrimp about 5-10 minutes before you are ready to serve. Add raw shrimp about 10-15 minutes before. At the very last minute add the fat-free half and half. This gives the soup its creamy look and texture. Makes about 12 one and a half cup servings.

The best thing about this recipe is that it can be expanded for left overs by adding more soup, tomoatoes, shrimp, and/or corn. It only gets better every time.

Thanks Rachel...you're the best.

Number of Servings: 12

Recipe submitted by SparkPeople user MRUPNARAIN.