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Tuesday, November 1, 2011

Shrimp and Corn Soup

This an awesome shrimp and corn soup/chowder recipe. It is one of the best. Great for those cool fall days.

2 Pounds Shrimp
1/2 Stick of Butter
1 1/2 Cup of Trinity (Onion, Celery, Peppers)
8 Oz. Cream Cheese
2-10 3/4 oz Condensed Cream of Potato Soup
2-14 oz Cream Style Corn
1-10 3/4 oz Cream of Mushroom Soup
16 oz. Half and Half
Salt and Pepper, Hot Sauce for taste

Melt 1/2 Stick of Butter in Large Saucepan or Dutch Oven.
Add Trinity and saute until translucent.
Cube block of cream cheese and add to mixture. Stir until melted.
Add Cream Style Corn and cook for 10 minutes on medium heat.
Add Cream of Potato Soup and Cream of Mushroom Soup and cook for 10 minutes.
Add season to taste. I sprinkle cajun seasoning and cover the surface.
Add half and half and Shrimp.
Cook until shrimp are pink then continue to cook on low until flavors develop.

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