Shrimp and Corn Chowder
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- 1 stick(s) butter
- 1 bunch(es) green onions chopped
- cayenne pepper to taste
- 3 can(s) cream of potato soup
- 3 can(s) corn niblets (11oz ea.)
- 8 ounce(s) cream cheese (1 package)
- 32 ounce(s) half and half
- 2 pound(s) shrimp* cooked
- Melt butter in large pan.
- Add green onions, cook until tender.
- Add cayenne pepper. (Can substitute Tony Chachere's Cajun Seasoning).
- Add potato soup, corn, cream cheese and half-and-half.
- Cook on low heat until melted together.
- Add shrimp, cook until heated.
- *Shrimp can be cooked or uncooked. If uncooked, be sure the shrimp are cooked through before serving. Cooked salad shrimp may be substituted.
This recipe is a personal recipe added by Southerngirl68 and has not been tested or endorsed by MyRecipes.
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Shrimp and Corn Chowder Recipe at a Glance
- COURSE: Soups/Stews