Over the last weekend, it actually felt like soup weather here, and I have been feeling the pull of Fall and wanting to make warm, comforting soup. I think I am also the only person who loves the end of Daylight Savings Time and really enjoys both the daylight in the morning hours and the dark cocoon of night that accompanies it.
This was a super good, very easy to pull together due to the canned ingredients (creamed corn, tomatoes – I used Rotel), and is so yummy! I made this on a weeknight, after homework, and the most time-consuming part was the chopping of four ingredients. Hello mini-chop (I have a reeeeaaallyyy old version of one of these)! Done!
See that bread on the side there. I made that too. Yep, sure did. 🙂
The original recipe calls for 1 1/2 pounds of shrimp. I only had .90 pounds of frozen shrimp in the freezer, so I subbed the remaining .60 pounds with scallops and it worked out perfectly. I liked the different texture, actually, and would include them again the next time I make this. I amended the recipe with approximations below.
Hope it feels more like Fall where you are!
Shrimp (and Scallops), Corn, and Potato Soup
Yield: About 3 Quarts (8 servings with a 1 1/2 cup serving size)
1 3/4 cups chopped red onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 garlic clove, minced
2 cups chopped baking potato
2 (14 oz.) cans fat-free, less-sodium chicken broth
1 (16 oz.) package frozen whole-kernel corn, thawed
1 (14 3/4 oz.) can cream-style corn
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 (6 oz.) can tomato paste
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. medium shrimp, peeled and deveined
2/3 lb. scallops
1/4 cup thinly sliced green onions
1. Heat a large Dutch oven over medium-high heat. When heated, coat with cooking spray.
2. Add onion, bell pepper, celery, and garlic. Sauté 5 minutes or until tender.
3. Add potato and next 5 ingredients (potato through tomato paste). Stir to incorporate.
4. Bring to a boil; cook 5 minutes.
5. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done.
6. Divide among serving bowls. Sprinkle with green onions.
Source: Adapted from Cooking Light, June 2004