Creamy Shrimp and Corn Soup

Creamy Shrimp and Corn Soup

50

"This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening."

Ingredients

servings 231 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
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Reviews

50
  1. 60 Ratings

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The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added...

I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as ...

This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit ...