Shrimp and Corn Chowder
By
Susan McGreevy
@smcgreevy
1
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.
Ingredients
-
1 conion, chopped
-
1 mediumred pepper, chopped
-
1 clovegarlic, minced
-
8 ozcream cheese, reduced fat
-
2 cskim milk
-
15 ozcreamed corn, canned
-
1 can(s)reduced fat cream of mushroom soup
-
1 can(s)rotel
-
1-2 lbmedium shrimp, peeled and deveined
How to Make Shrimp and Corn Chowder
- 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). - 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! - 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.
