Shrimp Corn Soup

Calorie.Less.Cooking's picture

Nov. 20, 2011


All purpose flour 1 Cup (16 tbs)
Chopped onions 1 Cup (16 tbs)
Celery rib 1 , chopped
Chopped bell pepper 1 Cup (16 tbs)
Garlic 1 Clove (5 gm)
Water 1 Gallon
Canned whole tomatoes 16 Ounce (1 can)
Canned tomatoes 8 Ounce
Frozen corn kernels 24 Ounce
Salt 1 Teaspoon
Black pepper 1/2 Teaspoon
Raw shrimp 2 Pound , peeled
Dried parsley 1 Tablespoon
Vegetable cooking spray 1



1) Spray a saucepan with cooking spray.

2) Add the onion and saute along with, celery, bell pepper, and garlic.

3) Stirring frequently, cook till the vegetables turn tender.

4) Mix a cup of fat free roux with 2 cups of warm water.

5) Add the hot water slowly into the vegetable mix. (You can add roux and water into a jar with a tight lid and shake well. Mix and pour over the vegetable mix).

6) Add in the tomatoes, tomato sauce, corn and seasonings and allow to boil.

7) Lower the heat and allow to simmer for about 1 hour.

8) Add in the shrimp and parsley to the soup.

9) Allow to boil again and cook for another 10 minutes.


10) Serve with cornbread or hot French bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2694Calories from Fat 279

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 4321 mg180.04%

Total Carbohydrates 363 g121%

Dietary Fiber 45 g180%

Sugars 35 g

Protein 240 g480%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet