Corn and Shrimp Soup

By jkenb

Ingredients

• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 16-ounce bag frozen sweet corn
• 1 10-ounce can chopped tomatoes and green chilies
• 1 6-ounce cans tomato paste
• 2 pounds shrimp, peeled
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper
• 1-teaspoon sugar
• 2 cups reduced-fat chicken broth
• 2 cups water
• 1 bunch green onions, thinly sliced

Preparation

Step 1

Coat a large pot with nonstick cooking spray and sauté red onion, celery, green pepper, and garlic until tender. Add corn, tomatoes and green chilies, tomato paste shrimp and seasonings. Add chicken broth and bring to a boil; lower heat and cook for 1 hour, adding water as needed to keep the consistency soupy. Add green onions; simmer for 15 minutes.