Shrimp and Corn Chowder - Wonderful Cold Weather Soup!
When the weather outside turns frightful, this soup is so delightful! This shrimp and corn soup is rich and warming with a hint of spicy heat to jazz it up and is just perfect for cold days. Plus it's easy to make and re-heats well for lunch the next day.
- 1 stick of butter
- 1 medium Onion, chopped
- 1 clove Garlic, minced
- 8 oz. Cream Cheese
- 1 pint Half-and-Half
- 1 pkg. Frozen Corn (or to taste)
- 1 can Cream of Mushroom
- 1 can Cream of Potato
- 1 can Rotel (mild for light spicy flavor, or hot for more heat)
- 1 lb Frozen Cooked Shrimp
- Salt, Pepper, Garlic Powder, and Cayenne pepper to taste
Melt the stick of butter in a medium to large pot. Add the chopped onion and minced garlic and sauté until tender.
Reduce heat to medium and add the cream cheese. Stir until cream cheese is completely melted. Add the half and half, frozen corn, cream of mushroom and potato, and rotel and cook until bubbly.
Reduce heat and add seasoning and shrimp. The key here is to add the seasoning a little at a time and keep tasting until you get it just right. I like my soup a little more spicy to balance out the sweetness of the other ingredients so I tend to add more cayenne pepper. If you don't like things spicy then you can skip the cayenne all together. Enjoy!
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