Shrimp and Corn Chowder

Susan McGreevy


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 vote
10 Min
20 Min


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)
1-2 lb
medium shrimp, peeled and deveined


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.

About this Recipe

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