Corn and Shrimp Soup (Low-Fat)

Total Time
Prep 10 mins
Cook 10 mins

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!

Ingredients Nutrition


  1. Devein, wash and rinse shrimp.
  2. 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.
  3. In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
  4. Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
  5. Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
  6. Serve.
Most Helpful

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

Barb Gertz April 24, 2003

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.

Ck2plz February 22, 2011

A very nice mild soup. I also left out the sherry. Enjoyable. Thanks!

cautious_cook June 03, 2010