Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
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

By Susan McGreevy
@smcgreevy

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

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
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How to Make Shrimp and Corn Chowder

Step-by-Step

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.