Corn And Shrimp Soup (Weight Watchers)

• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 8 ounces low-fat cream cheese, 1/3 Less Fat, softened
• 2 cups nonfat milk
• 1 (15 ounce) can cream-style corn
• 1 (10 ounce) can low-fat cream of mushroom soup
• 1 (10 ounce) can Ro-Tel tomatoes
• 1 1/4 lbs shrimp, peeled and deveined
• 4 teaspoons green onions, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/8 teaspoon cayenne pepper

1. Spray heavy dutch oven with Pam.
2. Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
3. Stir in cream cheese and cook until cheese is melted.
4. Add milk, corn, soup & tomatoes and seasonings.
5. Simmer gently for 10 minutes, stirring to keep from sticking.
6. Add shrimp and cook an additional 5 minutes or until shrimp are pink.
7. Remove from heat and sprinkle with green onions.

onion, green bell pepper, garlic, lowfat cream cheese, nonfat milk, creamstyle, lowfat cream of mushroom soup, rotel tomatoes, shrimp, green onions, salt, black pepper, white pepper, cayenne pepper

Taken from www.food.com/recipe/corn-and-shrimp-soup-weight-watchers-244740 (may not work)