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Quick Shrimp and Corn Soup




Source of Recipe


Source: Cooking Light magazine


List of Ingredients








Quick Shrimp and Corn Soup
Source: Cooking Light magazine

8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)















Cooking spray

1 cup chopped onion

1 cup chopped green bell pepper

1 garlic clove, minced

3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened

2 cups fat-free milk

1 (15-ounce) can cream-style corn

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 1/4 pounds medium shrimp, peeled and deveined

4 teaspoons sliced green onions





Recipe



Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.