Corn And Shrimp Soup (low-fat)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 spring onions, thinly sliced
• 1 fresh garlic clove, minced
• 1 (15 ounce) can fat-free chicken broth
• 1 teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube
• 3/4 cup water
• 2 cups small shrimp, peeled
• 1/4 teaspoon basil leaves
• 1/4 cup dry sherry (not cooking sherry)
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can creamed corn
• 5 cooked asparagus spears, cut into 1 inch pieces

Recipe

• 1 devein, wash and rinse shrimp.
• 2 if shrimp are very large, cut them in half lengthwise. (this will make them curl nicely when boiled.) drop shrimp into boiling water and cook just until they turn pink; drain. do not overcook.
• 3 in a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
• 4 add chicken broth, water, basil, chicken granules, and pepper. if using asparagus spears, add them now. stir and heat mixture until almost boiling.
• 5 add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
• 6 serve.