Cookin’ with Carolyn Shrimp Chowder

Shrimp Chowder

1/2 cup chopped onion
2 tsp. butter
2 cans (12 oz. each) evaporated milk
2 cans (10-3/4 oz. each) cream of potato soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 can (7 oz.) white or shoepeg corn, drained
1 tsp. Creole seasoning
1/2 tsp. garlic powder
2 lbs. peeled and deveined cooked small shrimp
3 oz. cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 min. longer or until shrimp are heated through and cheese is melted. Stir to blend.

You must be logged in to post a comment Login

Do NOT follow this link or you will be banned from the site!