Smoky Shrimp and Corn Soup

Tonight I decided to make a batch of soup for my lunches this week.  I wanted to try a new recipe, and boy did I find a good one.  As usual, it's out of one of my Weight Watchers cook books.  It took less than an hour and turned out erally good.  Enjoy!

2 teaspoons olive oil
1 large red onion, thinly sliced
2 celery stalks with leaves, thinly sliced (I left the leaves off)
2 tablespoons all-purpose flour
3/4 teaspoons smoked paprika or sweet paprika
2 cups fat-free half and half
1 1/2 cups fesh corn kernels (I just used frozen corn kernels)
1/4 teaspoon salt
1/2 pound medium shrimp, peeled and deveined

1. Heat oil in large saucepan over medium heat.  Add onions and celery and cook, stirring occasionally, until softened, about 5 minutes.  Add flour and paprika and cook, stirring constantly, 1 minute.
2. Remove saucepan from heat; add half and half, whisking until smooth.  Add corn and salt and cook over medium heat, stirring constantly, until thickened, about 3 minutes.
3. Add shrimp and cook, stirring often, until shrimp turns opaque in center, 3 minutes.

Serving size - 1 generous cup, 294 grams
228 calories
4g fat
378mg sodium
31g carbs
3g fiber
16g protein

6 PointsPlus