February Flashback: Cooking Part 3

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. 

Simmering the soup after adding the shrimp

Per Serving: 228 cal, 4g fat, 31g carbs, 3g fiber, 16g protein

Finished product

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.