Potato Corn Shrimp Chowder
By
Cindy McLaughlin
@GrammiMac
8
Contributed by Jane Turner.
Giving Credit where Credit is Due: Original recipe was created by Selitha Turner in 2006.
Giving Credit where Credit is Due: Original recipe was created by Selitha Turner in 2006.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1 lbshrimp, peeled and deveined
-
2 can(s)cream of potato soup (campbell's)
-
2 can(s)cream corn
-
16 ozhalf and half
-
2 can(s)tomatoes (rotel)
How to Make Potato Corn Shrimp Chowder
- To a large pan combine the cans of potato soup, cream corn, and tomatoes.
- Blend the half and half with the potato soup mixture. Bring to a slow boil.
- Add shrimp and return to a boil; turn down to simmer; and cook just until shrimp are cooked. Serve immediately.
About Potato Corn Shrimp Chowder
Course/Dish: Chowders, Cream Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #lent
