Corn and Shrimp Soup (Weight Watchers)
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 2 garlic cloves, minced
- 8 ounces low-fat cream cheese, 1/3 Less Fat, softened
- 2 cups nonfat milk
- 1 (15 ounce) can cream-style corn
- 1 (10 ounce) can low-fat cream of mushroom soup
- 1 (10 ounce) can Ro-Tel tomatoes
- 1 1⁄4 lbs shrimp, peeled and deveined
- 4 teaspoons green onions, minced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄8 teaspoon cayenne pepper
directions
- 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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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
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.