Leek and Lemon Fettuccine
Shrimp and Corn Soup
Canned cream-style corn makes a rich base for this seafood soup.
15
12 cups
Ingredients
-
2 cans (15-ounce) cream-style corn
-
2 cups frozen corn
-
2 cans (10-ounce) diced tomatoes with green chiles
-
1 can (15-ounce) tomato sauce
-
2 pounds peeled shrimp
-
1 bunch chopped green onions
Instructions
- Heat creamed corn, frozen corn, tomatoes with green chiles, and tomato sauce in a large saucepan. Add shrimp and green onions. Cook 5 minutes or until shrimp are done.
Recipe by Holly Clegg.
Nutritional Info (per serving)
- Calories 150
- Fat 1.5g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 95mg
- Sodium 840mg
- Potassium 300mg
- Carbohydrates 23g
- Fiber 2g
- Sugars 4g
- Protein 13g
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