Shrimp and Corn Soup

shrimp and corn soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 cups
  • Prep: 5 mins
  • Cook: 10 mins


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


  1. 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%
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