It has snowed here in the Mile High City twice in the past week and it’s only early October. I’m not quite ready for the change in weather yet but I am ready for hot, delicious soups. Soups are a super food for me and this cold weather makes me yearn for them. Soups are easy, filling and usually satisfy my family of 5. This Shrimp, Corn and Potato Soup is naturally gluten-free and dairy-free, making it perfect for us to try. I made this yesterday and served it with a slice of Udi’s gluten-free white sandwich bread with a touch of dairy-free Earth Balance margarine to help combat the slight hint of spiciness in this hearty dish. Amazing! Give it a try and let me know what you think.
Shrimp, Corn, and Potato Soup
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) can fat-free chicken broth
1 (16 oz) package frozen whole-kernel corn (thawed)
1 (14 oz) can cream style corn
1 (10 oz) can diced tomatoes with green chiles, undrained
1 (6 oz) can tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds shrimp, peeled
1/4 cup sliced green onions
1. Heat a large dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, celery and garlic; sauté 5 minutes.
2. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, pepper, shrimp; cook 5 minutes. Sprinkle with green onions. Serves 8.