Shrimp and Cream Cheese Soup

READY IN: 45mins
Recipe by Carol M.

This was on a local station and after trying it I had to share with others! Delish!

Top Review by Abby Girl

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 that was a plus. Would I do it again? Probably not!!

Ingredients Nutrition

  • 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)


  1. In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
  2. Then add the green onions and gently simmer them for about 10-12 minutes.
  3. Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
  4. 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.
  5. At this point the soup should be nice and thick, having the texture of light pancake batter.
  6. Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

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