Michael's Shrimp & Corn Chowder

Bobbie Thompson


My sweet husband has only two things he can cook. And this chowder is one of his best! It's great on cool fall nights as well as cold winter days. Serve with garlic sourdough bread. It's the BEST!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 1/4 c
    chopped onion
  • 1 clove
  • 1 tsp
  • 1 1/2 c
  • 2 can(s)
    cream of potato soup
  • 8 oz
    cream cheese - softened
  • 2 c
    med. shrimp
  • 1 can(s)
    whole kernel corn
  • 3 stalk(s)
    green onion

How to Make Michael's Shrimp & Corn Chowder


  1. Chop onion and garlic, saute in butter, till tender.
  2. In a large pot, mix Cream of Potato soup, cream cheese, milk and corn (drain the corn first). Add sauté onion and garlic.
  3. Stirring constantly, bring soup to a boil. Making sure the cream cheese is melted. Cover and simmer for 10 minutes - stirring frequently.
  4. Add shrimp let simmer for additional 5 minutes. Serve and top with chopped green onions.

Printable Recipe Card

About Michael's Shrimp & Corn Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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