From Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook
No time to cook? Open up cans of corn and tomatoes, and toss in shrimp for this simple yet superb tomato-based soup.   Watch me prepare this Quick Crawfish and Corn Soup

Makes 12 (1-cup) servings

2 (15 1/2-ounce) cans cream-style corn
2 cups frozen corn
2 (14 1/2-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can tomato sauce
2 pounds Louisiana crawfish tails, rinsed and drained
1 bunch green onions, chopped

1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.
2. Bring to boil. Lower heat and cook 5 minutes. Add crawfish, stirring until heated. Sprinkle with green onions.

Nutritional information per serving: Calories 162, Calories from fat (%) 8, Fat (g) 1, Saturated Fat (g) 0, Cholesterol (mg) 112, Sodium (mg) 825, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 6, Protein (g) 15, Diabetic Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Terrific Tip: This recipe is only 6 ingredients! Just open cans of corn and tomatoes, toss in shrimp for this simple yet superb soup.