Shrimp, Corn, and Sweet Potato Soup

See Video of Holly preparing this recipe here!

Recipe Details:

Makes 12 Servings

1 red onion

1/2 cup chopped celery

1/2 tsp minced garlic

1 green bell pepper, seeded and chopped

2 cups diced peeled sweet potatoes (yam)

1 (16-ounce) bag frozen corn

1 (15-ounce) can cream-style corn

1 (10-ounce) can chopped tomatoes and green chilies

1 (6-ounce) can tomato paste

4 cups fat-free canned chicken broth

1 1/2 pounds peeled medium shrimp

Salt and pepper to taste

Chopped green onions (scallions), optional

In a large non-stick pot, saute the onion, celery, garlic, and green pepper until tender. Add the sweet potato, corn, tomatoes, and green chilies, tomato paste, and broth; bring mixture to a boil.

Add the shrimp, bring to a boil, reduce heat and continue cooking until the shrimp are done, about 10 minutes. Season with salt and pepper; garnish with green onions, if desired, and serve.

Terrific Tidbit

Purchase already-peeled shrimp in your seafood market or grocery to avoid the hassle of peeling them yourself.

Source: The New Holly Clegg Trim & Terrific Cookbook

Nutritional Information per serving

Calories 153, Protein (g) 13, Carbohydrate (g) 26, Fat (g) 1, Calories from fat (%) 6, Saturated Fat (g) 0, Dietary Fiber (g) 4, Cholesterol (mg) 81, Sodium (mg) 513, Diabetic Exchanges: 1 very lean meat, 1.5 starch, 1 vegetable

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Recipes by Holly Clegg- Real Living Nutrition Food Editor

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