This is a recipe I used before I was sleeved and it is great now, too. I found it in a Family Circle magazine in 2004 and have tweaked it a little here and there, but there is not much to tweak.

1 can (15 oz) yellow corn, drained

1 can (15 oz) chicken broth

Italian herb seasoning to taste

1-1/2 Tbsp cornstarch

1 14-oz package raw peeled, deveined shrimp

In large saucepan, combine salsa, corn, chicken broth, Italian seasoning and cornstarch. Bring to simmer over medium-high heat. When Soup simmers, stir in shrimp and cook until shrimp is pink. That's it!!

To arrive at the nutritional values, I actually counted the number of shrimp in the package and divided to make even servings. It came out to 13 shrimp and approx 1 cup of everything else to make 5 servings.

Calories = 239

Fat gms = 2.5

Net carbs = 22 (That can be cut to 2 net carbs if you don't use the can of corn; that's where most of the carbs are)

Protein = 23

This is a protein-packed, great-tasting meal and it takes almost no time to make, 10 minutes tops. And...it is even better cold!!

Enjoy, Kathe

Sorry, don't know what happened when I posted. The first ingredient in the soup in 1 jar (15-16 oz) corn and black bean salsa, mild or medium to taste (Walmart's brand is delicious).

This looks great! I think that I would skip the corn...not a fan of corn. It seems like since my surgery I cannot get enough seafood! This ought to satisfy the cravings.

Thanks for posting, this sounds yummy! And easy, too!