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.
Enjoy!

You must be logged in to post a comment Login

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