Best Ww Spicy Corn On The Cob Soup Recipes

SPICY GRILLED CORN ON THE COB

Steps:

• Mix all spices together in a small dish.
• Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element.
• Put the corn on the foil and broil on high.
• Check corn frequently, turning every 1-2 minutes to avoid burning.
• Corn will be done after about twelve minutes of cooking.
• Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture.
• Serve with lime wedges, squeezing juice over entire cob just before eating.

CORN AND SHRIMP SOUP (WEIGHT WATCHERS)

Steps:

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

CHILI, CHICKEN AND CORN SOUP (WW CORE)

Steps:

• Place a large soup pot or Dutch oven over medium heat. Apply a light coating of cooking spray and add the leeks, onions, garlic, and jalepenos. Cook for two minutes.
• Cut the chicken thighs in half and add to the pot. Cook and stir for 2 minutes until the surface of the chicken is opaque.
• Add the corn kernels, paprika, cumin and chicken broth. Milk the corn cobs by scraping the back of a knife across the surface holding the cob over the pot so the liquid drips into the soup. Bring to a light boil and reduce to simmer. Cover and cook for 20 minutes.
• Add the mushrooms and stir in, cover and cook another 10 minutes.
• Add the yellow squash and stir in cover and cook another 10 minutes.
• Season the dish with salt and pepper to taste. The amounts will vary based on the type of broth used.
• Optional: The chicken should be tender enough to cut with a back of a spoon, but if you prefer you can remove the thighs and shred the chicken.
• Ladle into bowls and garnish with cilantro (optional).

WW SPICY CORN ON THE COB SOUP

Steps:

• Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
• Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
• Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
• Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.

SPICY CORN AND TOMATO SOUP

Steps:

• Heat oil in sauce pan.
• Add onion and cook, stirring until soft.
• Stir in garlic and celery and cook, stirring, until celery is soft.
• Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned.
• Drain Blend or process tomato mixture until finely chopped.
• Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan.
• Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.

WW SPICY BAKED SHRIMP - 3 PTS.

Steps:

• Preheat oven to 450 degrees.
• Coat an 11X7 inch baking dish with cooking spray.
• Add lemon juice and next 5 ingredients to dish, stirring well.
• Add shrimp toss well to coat.
• Bake at 450 degrees for 8 minutes or until shrimp tun pink, stirring occasionally.