Description
This recipe is great for people who want a quick, hearty soup. It’s creamy but not very fattening.
Ingredients
- 1 pound medium shrimp – peeled and deveined
- 1 onion, chopped
- ΒΌ 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
Instructions
- 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.
Servings: 8