Potato Corn Shrimp Chowder Recipe

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Potato Corn Shrimp Chowder

Cindy McLaughlin

By
@GrammiMac

Contributed by Jane Turner.

Giving Credit where Credit is Due: Original recipe was created by Selitha Turner in 2006.


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Rating:

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Serves:

8

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
shrimp, peeled and deveined
2 can(s)
cream of potato soup (campbell's)
2 can(s)
cream corn
16 oz
half and half
2 can(s)
tomatoes (rotel)

Directions Step-By-Step

1
To a large pan combine the cans of potato soup, cream corn, and tomatoes.
2
Blend the half and half with the potato soup mixture. Bring to a slow boil.
3
Add shrimp and return to a boil; turn down to simmer; and cook just until shrimp are cooked. Serve immediately.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #lent