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 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)
- rotel
- 1-2 lb
- medium 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.
