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


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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

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.

Printable Recipe Card

About Shrimp and Corn Chowder

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

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