Corn and Shrimp Soup (Weight Watchers)

"My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area."
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Ready In:
1hr 30mins




  • Spray heavy dutch oven with Pam.
  • Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
  • Stir in cream cheese and cook until cheese is melted.
  • Add milk, corn, soup & tomatoes and seasonings.
  • Simmer gently for 10 minutes, stirring to keep from sticking.
  • Add shrimp and cook an additional 5 minutes or until shrimp are pink.
  • Remove from heat and sprinkle with green onions.

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  1. My friend served this soup for a dinner party, and no one would have dreamed it was Weight Watchers, not even me! It is delicious and filling and festive, and has become one of my favorites.


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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