Real Recipes From Real Home Cooks ®

potato corn shrimp chowder

Recipe by
Cindy McLaughlin
Fernandina Beach, FL

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

yield 8 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For potato corn shrimp chowder

  • 1 lb
    shrimp, peeled and deveined
  • 2 can
    cream of potato soup (campbell's)
  • 2 can
    cream corn
  • 16 oz
    half and half
  • 2 can
    tomatoes (rotel)

How To Make potato corn shrimp chowder

  • 1
    To a large pan combine the cans of potato soup, cream corn, and tomatoes.
  • 2
    Blend the half and half with the potato soup mixture. Bring to a slow boil.
  • 3
    Add shrimp and return to a boil; turn down to simmer; and cook just until shrimp are cooked. Serve immediately.