Shrimp, Corn and Chile Soup

Kitchen Tested
  • Yield 8 servings

This creamy low-fat soup is so easy it practically makes itself.


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



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