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 votes
Serves:
8
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 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
- 1To a large pan combine the cans of potato soup, cream corn, and tomatoes.
- 2Blend the half and half with the potato soup mixture. Bring to a slow boil.
- 3Add 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
