Dinner

Shrimp, Corn, and Potato Soup

Name: Shrimp, Corn, and Potato Soup
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups chopped baking potato; 1/4 teaspoon black pepper; 1 (14 3/4-ounce) can cream-style corn; 1 (10-ounce) can diced tomatoes and green chiles, undrained; 1/2 cup chopped celery; 1 (16-ounce) package frozen whole-kernel corn, thawed; 2 (14-ounce) cans fat-free, less-sodium chicken broth; 1 garlic clove, minced; 1 cup chopped green bell pepper; 1/4 cup thinly sliced green onions; 1 3/4 cups chopped red onion; 1/2 teaspoon salt; 1 1/2 pounds medium shrimp, peeled and deveined; 1 (6-ounce) can no salt-added tomato paste

7 October 2026

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Total Time45 Mins

Serves8

Per Serving$2.75

Shrimp, Corn, and Potato Soup might be a good recipe to expand your main course repertoire. This recipe serves 8. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 231 calories, 23g of protein, and 2g of fat per serving.

Lunch Soup Winter Fall Onions Tomatoes

Method:

1
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2
Add onion, bell pepper, celery, and garlic; saut 5 minutes or until tender.
3
Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done.
4
Sprinkle with green onions.

Adapted from My Recipes

Kit For This Recipe

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