Shrimp and Corn Soup
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 12 cups
- Prep: 5 mins
- Cook: 10 mins
Ingredients
- 2cans (15-ounce) cream-style corn
- 2cups frozen corn
- 2cans (10-ounce) diced tomatoes with green chiles
- 1can (15-ounce) tomato sauce
- 2pounds peeled shrimp
- 1bunch chopped green onions
Instructions
- Heat creamed corn, frozen corn, tomatoes with green chiles, and tomato sauce in a large saucepan. Add shrimp and green onions. Cook 5 minutes or until shrimp are done.
Recipe by Holly Clegg.
Nutritional Info *per serving
- Calories 150
- Fat 1.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 95mg
- Sodium 840mg
- Potassium 300mg
- Carbohydrate 23g
- Fiber 2g
- Sugars 4g
- Protein 13g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 20%
- Calcium 6%
- Iron 6%
