potato corn shrimp chowder

Name: Potato Corn Shrimp Chowder
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) shrimp, peeled and deveined; 2 can(s) cream of potato soup (campbell's); 2 can(s) cream corn; 16 ounce(s) half and half; 2 can(s) tomatoes (rotel)

14 Pinches

Cindy McLaughlin

Fernandina Beach, FL

Updated on Mar 28, 2015

Contributed by Jane Turner. Giving Credit where Credit is Due: Original recipe was created by Selitha Turner in 2006.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound shrimp, peeled and deveined
2 cans cream of potato soup (campbell's)
2 cans cream corn
16 ounces half and half
2 cans tomatoes (rotel)

How To Make potato corn shrimp chowder

Step 1

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

Step 2

Blend the half and half with the potato soup mixture. Bring to a slow boil.
Step 3

Add shrimp and return to a boil; turn down to simmer; and cook just until shrimp are cooked. Serve immediately.
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