Three Can Shrimp Chowder

Three Can Shrimp Chowder

17 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
4moores
Recipe by  4moores

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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Directions

  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.

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Reviews (17)

Rate This Recipe
Sarah Jo
35

Sarah Jo

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 good clam chowder using canned clams as well. I'd make this again but I'd play with the recipe a bit.

CowbellQueen
25

CowbellQueen

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 of skim milk during cooking to thing the chowder just a bit. Sprinkled with a few bacon bits and some sharp cheddar at serving.

lysh05
24

lysh05

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. will use again and maybe add celery?

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 22.5 g
  • 35%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

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