I agreena other reviewers, this is delicious and easy.
It gets points for ease & few ingredients. Creamy texture is nice. I just don't love sweetness in my soups, so the cream-style corn presents a dilemma, b/c it does contribute to the creaminess of the soup. In the future I may try one can cream-style and one can of regular corn. I added a bit of cayenne to it, but will ease up on that in the future (it was just a bit too spicy).
I took a chance on this recipe and was not disappointed! Excellent and so easy! I did substitute, however. I used a combo of fat-free buttermilk (from powder) and light soy milk for the FF milk, and used regular whole frozen corn instead of cream-style just because I didn't have any. I think I may have smashed some of the kernels to get some mushiness in it. I sauteed the potatoes and corn w/ a little canola oil in pot first until they were lightly browned to give more depth to their flavor (saw another similar recipe that used grilled corn in it so thought I'd try the browning). I doubled the recipe (or a little more) and may have added some chicken broth base (Better Than Bouillon) instead of the salt - can't exactly remember as it's been a few weeks ago. Going to make today for my mother-in-law's birthday as we all love our shrimp here in the South!
I love this recipe. Tastes great and is very quick to put together. With seven ingredients that are easy to keep around what's not to like? One package of frozen shrimp, 2 cans of creamed corn, a few potatoes and we're good to go! It freezes very well so I usually double the recipe and freeze the remainder for a no effort meal on another night.
I have made this many times, both for my family and guests. I get many compliments on it, and I love that it is so simple, and made from ingredients I almost always have on hand. I found it to need a little more seasoning, since we like things spicy around here!