Shrimp & Corn Chowder
- Reviews 3
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1⁄4 cup green onion, chopped
- 1 large garlic clove, minced
- 1⁄8 tablespoon cayenne pepper
- 1 tablespoon real butter, melted
- 2 (10 1/2ounce) cans campbell's cream of potato soup
- 1 (3 ounce) package cream cheese, softened
- 2 cups approx. whole milk (1 1/2 soup cans)
- 1 (14 1/2ounce) can golden whole kernel corn, undrained
- 2 cups frozen cleaned raw shrimp
- 1⁄8 cup flat leaf parsley, chopped
- 1 dash frank's hot sauce
- 1⁄8 teaspoon salt
- pepper, to taste
- grated parmesan cheese, for garnish
Directions
- In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
- Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
- Add shrimp and corn. Season with salt and pepper and stir.
- Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
- Garnish with grated, fresh parmesan cheese.
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