Shrimp, Corn and Chile Soup

  • Yield: 8 servings


1 (10-ounce) can diced tomatoes and green chiles
1large onion, chopped
1/2teaspoon minced garlic
1/2cup all-purpose flour
4cups water
2pounds medium shrimp, peeled and coarsely, or small peeled shrimp
1 (16-ounce) package frozen corn
1 (15-ounce) can cream-style corn
1bunch green onions, sliced
1/4cup chopped parsley
Salt and pepper to taste


  1. Puree tomatoes and green chiles in food processor.
  2. In a large pot coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 5 minutes. Sprinkle with flour and mix. Gradually add pureed tomatoes and chiles and water, stirring to blend well. Add shrimp, frozen corn and cream-style corn. Bring mixture to a boil, lower heat, and continue cooking, strirring occasionally, 5 to 7 minutes, or until shrimp turn pink. Add green onions and parsley. Season with salt and pepper.

Nutritional Info *per serving

  • Calories 213
  • Fat 1.3g
  • Saturated Fat .3g
  • Cholesterol 161mg
  • Sodium 498mg
  • Carbohydrate 31.4g
  • Protein 21.6g