Creamy Shrimp and Corn Soup

This recipe is great for people who want a quick, hearty soup. It’s creamy but not very fattening.

Step: 1

In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Per Serving: 232 calories; protein 15.7g; carbohydrates 21.6g; fat 9.9g; cholesterol 91.4mg; sodium 560.3mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.