Corn and Shrimp Soup (Low-Fat) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste! 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 |
Directions:
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.
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