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    You are in: Home / Recipes / Corn and Shrimp Soup (Low-Fat) Recipe
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    Corn and Shrimp Soup (Low-Fat)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    BeachGirl's Note:

    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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    Units: US | Metric


    1. 1
      Devein, wash and rinse shrimp.
    2. 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. 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. 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. 5
      Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
    6. 6

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on April 24, 2003


      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

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    • on February 22, 2011


      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.

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    • on June 03, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Corn and Shrimp Soup (Low-Fat)

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 159.0
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 773.3 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 2.2 g
    Sugars 5.0 g
    Protein 3.4 g

    The following items or measurements are not included:

    low-sodium instant chicken bouillon granules

    small shrimp

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