Three Can Shrimp Chowder14 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Delicious hearty chowder great on a cold day! Tastes gourmet but is very easy! My husband raves when I make this. I serve it with croissants.” - by 4moores
Original recipe yields 6 cups
- 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.
Amount Per Serving (6 total)
- 336 cal
- 22.5 g
- 22.7 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I only made one substitution--instead of half-n-half, I used one can evaporated milk. I also added a touch of Frank's Hot Sauce. I was surprized by this soup, it wasn't bad. I think this would make a ..." See moregood clam chowder using canned clams as well. I'd make this again but I'd play with the recipe a bit."
"The roomates and I loved this. I made a couple changes, including: adding 1 can of reg. corn, doubling the green onion and cooking reg. shrimp in garlic butter instead of canned shrimp. Great recipe..." See more. will use again and maybe add celery? "
"This chowder was FABULOUS! We have told everyone about it since I made it. Instead of the half-and-half, I used 3/4 cup whipping cream and 3/4 skim milk. I also added about 3 additional tablespoons..." See more of skim milk during cooking to thing the chowder just a bit. Sprinkled with a few bacon bits and some sharp cheddar at serving."
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