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Corn, shrimp and crabmeat soup (core)




Source of Recipe


WW Community


Recipe Introduction


Yield: 8 servings

For those counting points: 211 calories, 3.3 g fat per serving.


List of Ingredients




1 red onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (16 oz) bag frozen sweet corn
1 (10 oz) can chopped tomatoes and green chilies (such as Ro-Tel)
1 (6 oz) can tomato paste
1 lb shrimp, peeled
1 lb claw crabmeat (this is pricey; substitute a firm white fish, cut into cubes, if desired)
1 TBS Worcestershire sauce
Salt and pepper to taste
¼ tsp red pepper
2 c reduced fat chicken broth
2 c water
1 bunch green scallions, thinly sliced

Recipe



Coat a large pot with no-stick cooking spray (or healthy oil) and saute onion, celery, green pepper, and garlic until tender. Add corn, tomatoes and green chilies, tomato paste, shrimp, crabmeat, and seasonings. Add chicken broth and bring to a boil; lower heat, and simmer for 1 hour, adding water as needed to keep the consistency soupy. Add green onions, simmer for 15 more minutes, then serve.