Creamy Shrimp and Corn Soup
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Recipe by Alisa Kennedy
“This recipe is great for people who want a quick, hearty soup. It’s creamy but not very fattening.”Original recipe makes 8 servingsChange Servings

1 pound medium shrimp – peeled and deveined
1 onion, chopped
1/4 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
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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.