Corn And Shrimp Soup (Low-Fat) Recipe

Name: Corn And Shrimp Soup (Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 spring onions, thinly sliced; 1 fresh garlic clove, minced; 1 (15 ounce) can fat-free chicken broth; 1 teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube; 3/4 cup water; 2 cups small shrimp, peeled; 1/4 teaspoon basil leaves; 1/4 cup dry sherry (not cooking sherry); 1/4 teaspoon ground black pepper; 1 (15 ounce) can creamed corn; 5 cooked asparagus spears, cut into 1 inch pieces

Servings: persons

4 spring onions, thinly sliced
1 fresh garlic clove, minced
1 (15 ounce) can fat-free chicken broth
1 teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube
3/4 cup water
2 cups small shrimp, peeled
1/4 teaspoon basil leaves
1/4 cup dry sherry (not cooking sherry)
1/4 teaspoon ground black pepper
1 (15 ounce) can creamed corn
5 cooked asparagus spears, cut into 1 inch pieces

1
Devein, wash and rinse shrimp.
2
If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
3
In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
4
Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
5
Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
6
Serve.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 spring onions, thinly sliced, 1 fresh garlic clove, minced, 1 (15 ounce) can fat-free chicken broth, 1 teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube, and more.

Yes, Corn And Shrimp Soup (Low-Fat) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Shrimp Soup (Low-Fat)

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