laurelhiker
08-02-2004, 04:33 PM
I made this last month and it was very good (didn't post a review, though :( ). I made it again tonight and substituted FIRE-ROASTED diced tomatoes with green chiles instead of plain diced tomatoes with the chiles and that was enough to take this soup up a notch to excellent! The fire-roasted tomatoes impart a subtle smokiness that goes wonderfully with the corn in the recipe as well as with the spicy nature of the soup as a whole. Because so many seem to use the 1-10 rating scale, I would have to give this recipe as printed a 7.5 or an 8; with the fire-roated tomatoes, a 9.5 for sure. :) I should also note that other than the tomato swap, I prepared this EXACTLY as printed.
-- GG
Shrimp, Corn, and Potato Soup
Cooking Spray
1 3/4 cups chopped red onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
2 cups chopped baking potato
2 (14-oz.) cans fat-free, less sodium chicken broth
1 (16-oz.) package frozen whole-kernel corn, thawed
1 (14-1/2-oz.) can cream-style corn
1 (10-oz.) can diced tomatoes and green chiles, undrained
1 (6-oz.) can no salt-added tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions
1. Heat a large Dutch oven over medium-high heat. Coat pan w/ cooking spray. Add onion, bell pepper, celery, and garlic; saute 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp (and - my recommendation - potatoes!) are done. Sprinkle with green onions. Yield: 8 servings (serving size: 1 1/2 cups).
CALORIES 262 (8% from fat); FAT 2.4g (sat 0.4g, mono 0.4g, poly 1g); PROTEIN 23.4g; CARB 40.1g; FIBER 5g; CHOL 129mg; IRON 3.3mg; SODIUM 769mg; CALC 78mg
-- GG
Shrimp, Corn, and Potato Soup
Cooking Spray
1 3/4 cups chopped red onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
2 cups chopped baking potato
2 (14-oz.) cans fat-free, less sodium chicken broth
1 (16-oz.) package frozen whole-kernel corn, thawed
1 (14-1/2-oz.) can cream-style corn
1 (10-oz.) can diced tomatoes and green chiles, undrained
1 (6-oz.) can no salt-added tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup thinly sliced green onions
1. Heat a large Dutch oven over medium-high heat. Coat pan w/ cooking spray. Add onion, bell pepper, celery, and garlic; saute 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp (and - my recommendation - potatoes!) are done. Sprinkle with green onions. Yield: 8 servings (serving size: 1 1/2 cups).
CALORIES 262 (8% from fat); FAT 2.4g (sat 0.4g, mono 0.4g, poly 1g); PROTEIN 23.4g; CARB 40.1g; FIBER 5g; CHOL 129mg; IRON 3.3mg; SODIUM 769mg; CALC 78mg