shrimp and corn chowder

★★★★★ 1 Review
smcgreevy avatar
By Susan McGreevy
from Port Jeff Station, NY

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 Review
serves 8
prep time 10 Min
cook time 20 Min

Ingredients For shrimp and corn chowder

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

How To Make shrimp and corn chowder

  • 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.

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