"This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening." — Alisa Kennedy
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medium shrimp - peeled and deveined
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
salt and pepper to taste
The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added a lot of Old Bay, instead of the listed herbs. Also, don't cook the shrimp with the onion... it makes them very tough. Put the shrimp in at the very end... they only need to cook until they turn pink. Otherwise, very easy recipe.
This was O.K. I think there are better recipes for shrimp and corn soup out there. It did taste better the next day.
I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as a substitute. I used butter instead of margarine. I used fresh corn (cut it off the cob) and low sodium chicken broth. I also tossed in 2 russet potatoes (peeled, and cut into small bites) to make it more like a chowder, adding a little extra milk to thin it out. For spices I used my own combination of Tony Sachers Cajun spice, Emeril's essence, Cayenne, and pleny of fresh ground pepper! I thought I would prefer these spices to the more mellow rosemary and thyme and it turned out fabulous!
This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit thicker. I used the lo-fat celery soup and crm of shrimp soup in place of the chicken. Shrimp soup should be shrimp!! I did feel it needed extra seasonings which I added. All in all I will probably make it again with some slight changes. I had to omit the corn for my husband's diet, but he ate 2 bowls.
This is a very good base recipe - which leaves alot of room for tweaking - I doubled the recipe and added a package of cream cheese and some pepperjack cheese. I used shrimp stock instead of chicken broth - I also added green and red bell peppers in with the onions and it gave the soup a pretty presentation with all of the colors - you can also add celery if you like - if you aren't interested in saving calories, you can substitute butter for the margarine and heavy cream for the skim milk - they make a terrific creamy soup - all in all a good recipe to start off with :)
Used Cream of Shrimp soup instead of the Cream of Chicken. Otherwise, we only added 1 tablespoon of Old Bay in addition to the other spices. We also added the shrimp in the last 5 minutes of cook time. Very good!
very yummy! we had some friends over that weren't hungry but we told them they had to try it and they ended up eating 2 bowls each! i used cream of shrimp and fat free cream of mushroom instead. also i used a whole onion, 1/3 of a large bell pepper, and 2 1/2 stalks of celery in the sautee mixture. and i added 1/2 lb. of bay scallops to the recipe and marinated it in tony's cajun seasonings,garlic, and onion powder while the sautee process was going. oh and the best part swanson makes a roasted garlic chicken broth which really helps to kick up the flavor. and you can't forget to throw in the cayenne pepper!!!
This was easy to make for a rookie like me and easy to get creative with. I sauteed 1/2 lb bay scallops with the onions and added the 1LB shrimp at the last minute since it was pre-cooked. I also threw in a small can of chopped clams, used 1/2 clam juice 1/2 chicken broth and some Old Bay to get more seafood taste. I used cream of broccoli instead of celerey because I'm not a celery fan. Used fat free heavy cream instead of milk and highly reccommend some cayenne pepper if you like a little kick. Thanks for the easy recipe! Made it twice in a week.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Shrimp and Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 231
** Calories from Fat: 89
This creamy soup is made with fresh tomatoes, cream, and butter.
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