Shrimp and Cream Cheese Soup

Recipe by Carol M.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

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)
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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.
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