potato corn shrimp chowder

Name: Potato Corn Shrimp Chowder
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) shrimp, peeled and deveined; 2 can(s) cream of potato soup; 2 can(s) cream corn; 2 can(s) tomatoes, (rotel); 1 pint(s) half and half

12 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on May 9, 2015

Contributed by: Jane Turner Created by: Selitha Turner 2006

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound shrimp, peeled and deveined
2 cans cream of potato soup
2 cans cream corn
2 cans tomatoes, (rotel)
1 pint half and half

How To Make potato corn shrimp chowder

Step 1

Clean Shrimp. Set aside.

Step 2

To a large pan combine the cans of potato soup, cream of corn and tomatoes.
Step 3

Bring to a slow boil; add shrimp , and return to a boil; turn to simmer; and cook just until shrimp are cooked. Serve immediately.
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