Sunday, September 2, 2007

Corn and shrimp soup

1 Cup onion, chopped
1 cup green pepper, chopped
2 garlic cloves minced
8 oz low-fat cream cheese softened
2 cups nonfat milk
1 (15 oz) can cream corn
1 (10 oz) can low-fat cream of mushroom soup
1 (10 oz) can Ro-tel tomatoes
1 1/4 pounds shrimp, peeled and divined
4 teaspoons green onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper

1)Spray heavy dutch oven with Pam.
2)Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
3)Stir in cream cheese and cook until cheese is melted.
4)Add milk, corn, soup & tomatoes and seasonings.
5)Simmer gently for 10 minutes, stirring to keep from sticking.
6)Add shrimp and cook an additional 5 minutes or until shrimp are pink.
7)Remove from heat and sprinkle with green onions.

Servings: 6

Weight Watchers points: 5

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