Potato Corn Shrimp Chowder

Potato Corn Shrimp Chowder Recipe

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Cindy McLaughlin

By
@GrammiMac

Contributed by Jane Turner.

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

Add to Grocery List

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

How to Make Potato Corn Shrimp Chowder

Step-by-Step

  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.

Printable Recipe Card

About Potato Corn Shrimp Chowder

Course/Dish: Chowders, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #lent




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