Southwestern Shrimp, Corn, and Sweet Potato Soup

Holly Clegg
  • Yield: 12 servings


1-- red onion, chopped
1/2teaspoon minced garlic
2cups diced peeled Louisiana yams, (sweet potatoes)
1-- (16-ounce) bag frozen cron
1-- (15-ounce) can cream-style corn
1-- (10-ounce) can chopped tomatoes and green chiles
1cup salsa
4cups fat-free chicken broth
2teaspoons chili powder
1teaspoon ground cumin
1 1/2pounds peeled medium shrimp
-- Salt and pepper to taste
-- Chopped green onions


  1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.
  2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving. Makes about 12 cups.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 146
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 84mg
  • Sodium 518mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 5g
  • Protein 12g