- 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
- 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
recipepes.com
three can shrimp chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
