Shrimp-Corn 'N Cheese Chowder

  1. Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender.
  2. Stir in soup, milk, cream cheese, Cheddar cheese, corn and bouillon cubes.
  3. Bring to a boil, stirring occasionally.* Add shrimp; cover, reduce heat and cook 5 to 7 minutes.
  4. Serve hot.
  5. 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)

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