Potato Corn Shrimp Chowder

Potato Corn Shrimp Chowder Recipe

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Cindy McLaughlin


Contributed by: Jane Turner Created by: Selitha Turner 2006

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15 Min
25 Min
Stove Top


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1 lb
shrimp, peeled and deveined
2 can(s)
cream of potato soup
2 can(s)
cream corn
2 can(s)
tomatoes, (rotel)
1 pt
half and half

How to Make Potato Corn Shrimp Chowder


  • 1Clean Shrimp. Set aside.
  • 2To a large pan combine the cans of potato soup, cream of corn and tomatoes.
  • 3Bring 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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About Potato Corn Shrimp Chowder

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: American

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