Shrimp and Corn Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Shrimp and Corn Soup calories by ingredient
Number of Servings: 8
Ingredients
-
8 oz Fat Free Cream Cheese
1 stick light margarine
2 cans cream of potato soup
1 can whole kernel corn
2 cans mexican (fiesta) corn
1 can creamed corn
1 lb shrimp (cooked)
3 cups 2% milk
parsley (to taste)
Salt (to taste)
Cayenne Pepper (to taste)
Directions
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.