Creamy Shrimp and Corn Soup

Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.

• Calories: 232 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 onion, chopped
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup skim milk
• 1 pinch dried thyme
• 1 (14.5 ounce) can chicken broth
• 1 (16 ounce) package frozen corn kernels
• 1 pound medium shrimp - peeled and deveined
• 1 (10.75 ounce) can low-fat cream of celery soup
• 1 pinch dried rosemary
• 0.25 cup margarine

Recipe Instructions

Step 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.