Shrimp and Cream Cheese Soup

"This was on a local station and after trying it I had to share with others! Delish!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
9
Serves:
4-6
Advertisement

ingredients

  • 1 (8 ounce) package Philadelphia Cream Cheese
  • 12 cup sweet butter cream
  • 1 cup chopped green onion top
  • 2 (10 ounce) cans cream of potato soup
  • 1 (15 1/4 ounce) can whole kernel corn
  • 1 (15 1/4 ounce) can cream-style corn
  • 2 cups whole milk
  • 1 lb boiled shrimp, peeled and deveined
  • 1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish)
Advertisement

directions

  • In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
  • Then add the green onions and gently simmer them for about 10-12 minutes.
  • Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
  • Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
  • At this point the soup should be nice and thick, having the texture of light pancake batter.
  • Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I am sorry....I am going to be "odd man out" With all the great reviews, I was expecting something fantastic. It is exactly what it is, cream cheese melted into canned soup, with corn and shrimp! Instead of the canned corn, I used up some frozen corn I had put down from the summer....otherwise, I followed the recipe as written. It tasted OK and I was able to use up some cream cheese, shrimp and the corn....so that was a plus. Would I do it again? Probably not!!
     
  2. This was fantastic. I used fat free cream cheese, low fat sweet cream butter and fat free half and half — and it still came out creamy and rich. Next time I visit my mom's house, this one's coming with me.
     
  3. Good, i did saute onions and garlic in some of the butter and omitted the can of whole kernel corn. thanks.
     
  4. Decadent and delicious, with just a few tweaks. Reduced-fat cream cheese and low-fat milk (the full 2 cups) still leave it plenty creamy and thick and reduce the calorie count a bit! It also needed a touch of salt, and I found that a few shakes of hot sauce were a great contrast to the sweet creaminess of the soup. Good stuff! Thanks, Carol M.
     
  5. Great! I had some leftover shrimp (very unusual) and decided to make this recipe. It went over real well with the family. I was hesitant cooking with canned soup, because I normally don't like too, but really this was great and you could not tell that canned soup was used. A keeper!
     
Advertisement

Tweaks

  1. I am sorry....I am going to be "odd man out" With all the great reviews, I was expecting something fantastic. It is exactly what it is, cream cheese melted into canned soup, with corn and shrimp! Instead of the canned corn, I used up some frozen corn I had put down from the summer....otherwise, I followed the recipe as written. It tasted OK and I was able to use up some cream cheese, shrimp and the corn....so that was a plus. Would I do it again? Probably not!!
     
  2. This was great! Creamy and flavorful. I substituted 1 can of cream of shrimp soup for 1 of the cans of potato soup.MMMMMM!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes