Shrimp, Corn, And Potato Soup

• Cooking spray
• 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-ounce) cans fat-free, less-sodium chicken broth
• 1 (16-ounce) package frozen whole-kernel corn, thawed
• 1 (14 3/4-ounce) can cream-style corn
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (6-ounce) can no salt-added tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/4 cup thinly 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; saute 5 minutes or until tender. Add potato and next 5 ingredients (potato through tomato paste). Bring to a boil; cook 5 minutes. Stir in salt, black pepper, and shrimp; cook 5 minutes or until shrimp are done. Sprinkle with green onions.

cooking spray, red onion, green bell pepper, celery, garlic, baking potato, chicken broth, corn, creamstyle, tomatoes, salt, salt, black pepper, shrimp, green onions

Taken from www.myrecipes.com/recipe/shrimp-corn-potato-soup (may not work)