Corn and Shrimp Soup (Low-Fat)

"Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!"
 
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Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Devein, wash and rinse shrimp.
  • If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
  • In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
  • Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
  • Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
  • Serve.

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Reviews

  1. Delicious Soup, easy to prepare, I consider this to be a nice light soup. Dh loves soup and this really hit the spot. I added the can of crab meat. The recipe is a real keeper. Thank you BeachGirl for sharing
     
  2. Great soup! This soup is more of a "brothy" soup and not your typical "chowder" thickness. The changes I made are the following: I increased the garlic as I do with every recipe. I added another can of cream of corn and about a 1/2 cup more of chicken broth. I felt it needed more liquid. There was no flavor lost but I also accidentally added some chopped onion along with the spring onions b/c I was making 2 things at one time. I did add the sherry which I think made it a 5 star ingredient. My DH asked if he could take the leftovers for lunch the next day. I would double the recipe if you want leftovers.
     
  3. A very nice mild soup. I also left out the sherry. Enjoyable. Thanks!
     
  4. Delicious! I can't taste shrimp that well so I always saute them in garlic and hot red pepper flakes. Delicious without the sherry so I left it out. I am eating the leftovers as I type this.
     
  5. I had some leftover cooked shrimp to use up, and this recipe put them to good use. I didn't have any asparagus, so instead I added a handful of frozen peas for added color and flavor.
     
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RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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