Shrimp-Corn 'N Cheese Chowder
- 1 Tbsp. butter or margarine
- 1/4 c. chopped green onion
- 1 clove garlic, minced
- 1/8 tsp. pepper
- 2 (10 3/4 oz.) cans cream of potato soup, undiluted
- 2 c milk
- 1 (3 oz.) pkg. cream cheese, softened
- 1 (8 3/4 oz.) can whole-kernel corn or pt. frozen corn
- 1/2 lb. fresh shrimp, peeled and deveined
- 1 1/2 to 2 c. shredded Cheddar cheese
- 3 chicken bouillon cubes (optional)
- Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender.
- Stir in soup, milk, cream cheese, Cheddar cheese, corn and bouillon cubes.
- Bring to a boil, stirring occasionally.* Add shrimp; cover, reduce heat and cook 5 to 7 minutes.
- Serve hot.
- Yields 8 to 10 servings.
butter, green onion, clove garlic, pepper, cream of potato soup, milk, cream cheese, wholekernel corn, fresh shrimp, cheddar cheese, chicken bouillon cubes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=247794 (may not work)