Shrimp and Corn Chowder

Susan McGreevy

By
@smcgreevy

Every time someone tries this soup, they ask for the recipe. It has become a family and friend favorite. It couldn't be easier either.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

20 Min

Ingredients

1 c
onion, chopped
1 medium
red pepper, chopped
1 clove
garlic, minced
8 oz
cream cheese, reduced fat
2 c
skim milk
15 oz
creamed corn, canned
1 can(s)
reduced fat cream of mushroom soup
1 can(s)
rotel
1-2 lb
medium shrimp, peeled and deveined

Directions Step-By-Step

1
Spray the inside of a dutch oven with cooking spray.
Soften the onion, red pepper and garlic over medium low heat for about 5 minutes.

Stir in the cream cheese until melted (cut into small cubes to help it melt).
2
Add skim milk, creamed corn, cream of mushroom soup and Rotel. Heat through for 10 minutes, stirring occasionally.

Add the shrimp and cook for 5 minutes. Enjoy!
3
This soup can be made ahead. Just add the shrimp before serving.
To keep warm during a party, use a crock pot on low heat.
Use name brand creamed corn so you can see the pieces of corn in it.
Rotel is a brand of diced tomatoes with spicy green chilis in it. You can find it in Walmart.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy
Hashtags: #corn, #shrimp