shrimp and corn chowder
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.
prep time
10 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 1 cup onion, chopped
- 1 medium red pepper, chopped
- 1 clove garlic, minced
- 8 ounces cream cheese, reduced fat
- 2 cups skim milk
- 15 ounces creamed corn, canned
- 1 can reduced fat cream of mushroom soup
- 1 can rotel
- 1-2 pound medium shrimp, peeled and deveined
How To Make shrimp and corn chowder
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Step 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).
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Step 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!
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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