three can shrimp chowder

three can shrimp chowder
  • 1 (14.75 ounce) can cream-style corn
  • 1 (10.75 ounce) can condensed cream of potato soup
  • 1 1/2 cups half-and-half cream
  • 1/4 cup bacon bits
  • 2 green onion, chopped
  • 1/4 teaspoon cayenne pepper
  • 1 (8 ounce) package cold cream cheese, cubed
  • 1 (4 ounce) can small shrimp, drained


  1. Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.

03/10/2017
three can shrimp chowder, recipe PT15M PT1H 5 455 calories

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