Try this Corn and Shrimp Soup recipe, or contribute your own.
Suggest a better descriptionSource: 2016 Ron Lacey's daughter in law Vicki
Saute onion and garlic in butter
Add shrimp, saute a couple of minutes
Add cream cheese and stir until melted
Add the canned items
Add crabmeat 10 minutes before serving
Season with red, black and white pepper and salt to taste
Add milk or a little chicken stock if it is too thick
You can substitute cooked salad shrimp or fake crabmeat. It's still delicious!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 229 | ||
Calories from Fat: 119 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 119.1mg | 37 % | |
Sodium 756.1mg | 26 % | |
Potassium 310.2mg | 8 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.7g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 229
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