INGREDIENTS
Cooking spray
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2 cups fat-free milk
1 (15-ounce) can cream-style corn
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/4 pounds medium shrimp, peeled and deveined
4 teaspoons sliced green onions
DIRECTIONS
Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)
NUTRITION PER SERVING
CALORIES 228(29% from fat); FAT 7.4g (sat 3.8g,mono 1.9g,poly 1.1g); PROTEIN 18.8g; CHOLESTEROL 118mg; CALCIUM 176mg; SODIUM 663mg; FIBER 1.5g; IRON 2.4mg; CARBOHYDRATE 20.8g
Cooking Light, APRIL 2000
