shrimp and corn chowder
(1 rating)
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.
►
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For shrimp and corn chowder
-
1 conion, chopped
-
1 mdred pepper, chopped
-
1 clovegarlic, minced
-
8 ozcream cheese, reduced fat
-
2 cskim milk
-
15 ozcreamed corn, canned
-
1 canreduced fat cream of mushroom soup
-
1 canrotel
-
1-2 lbmedium shrimp, peeled and deveined
How To Make shrimp and corn chowder
-
1Spray 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).
-
2Add 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!
-
3This 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT