When I was meal planning for the week, it was kinda chilly and grey outside and soup sounded warm and yummy. I'm not a big soup person to begin with, so I have to be in the right mood - which is why when this evening rolled around and it had been 72° today I wasn't really feeling the soup...
But, I'd committed to cooking and I didn't want to waste the ingredients, so I put on my apron and rolled up my sleeves. Dish of choice? Weight Watchers Points Plus Cookbook Smoky Shrimp and Corn Soup.
Smoky Shrimp and Corn Soup (serves 4)
2 tsp olive oil
1 large red onion, thinly sliced
2 celery stalks with leaves, thinly sliced
2 tbs all-purpose flour
3/4 tsp smoked or sweet paprika
2 c fat-free half-and-half
11/2 c fresh corn kernels (from 2 large ears)
1/4 tsp salt
1/2 lb medium shrimp, peeled & deveined
1. Heat oil in large saucepan over medium heat. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add flour and paprika and cook 1 minute, stirring constantly.
|After adding the flour and paprika|
2. Remove saucepan from heat; add half-and-half, whisking until smooth. Return to heat, add corn and salt and cook over medium heat, stirring constantly, until thickened, about 3 minutes.
|Adding the half-and-half|
3. Add shrimp and cook, stirring often, until shrimp turn opaque in center, 3 minutes.
Per Serving: 228 cal, 4g fat, 31g carbs, 3g fiber, 16g protein
Simmering the soup after adding the shrimp
While I liked the soup, I could've used a little something...more. It was just a little too sweet with the corn and red onion, and not balanced quite enough by the smoky paprika. Maybe some heat is what it needs? I am a Texan, after all - it would be interesting to play around with adding some red pepper flakes, cayenne, or tabasco.