You are here: Home » Recipes » Shrimp and Corn Soup Shrimp and Corn Soup Kitchen Tested Yield 12 cups Prep 5 mins Cook 10 mins Canned cream-style corn makes a rich base for this seafood soup. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 cans (15-ounce) cream-style corn2 cups frozen corn2 cans (10-ounce) diced tomatoes with green chiles1 can (15-ounce) tomato sauce2 pounds peeled shrimp1 bunch 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.