Creamy Shrimp and Corn Soup


This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

8 servings


  • 1 pound medium shrimp - peeled and deveined

  • 1 onion, chopped

  • ¼ cup margarine

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10.75 ounce) can low-fat cream of celery soup

  • 1 (16 ounce) package frozen corn kernels

  • 1 (14.5 ounce) can chicken broth

  • 1 cup skim milk

  • 1 pinch dried rosemary

  • 1 pinch dried thyme

  • 1 pinch ground nutmeg

  • salt and pepper to taste


  1. In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts (per serving)

232 Calories
10g Fat
22g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 232
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 91mg 30%
Sodium 560mg 24%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 16g
Vitamin C 6mg 30%
Calcium 115mg 9%
Iron 2mg 12%
Potassium 436mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love