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Shrimp And Cream Cheese Soup
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- #37450
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 ounces cream cheese
1/2 cup sweet cream butter
1 cup chopped green onion tops
2 cans (10 ounce size) cream of potato soup
1 can (15 ounce size) whole kernel or shoepeg corn
1 can (15 ounce size) cream-style corn
2 cups whole milk
1 pound cooked cocktail shrimp, peeled and deveined
1 teaspoon seafood seasoning
directions
In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat. Add the green onions and gently simmer them for about 10 to 12 minutes.
Stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
Begin stirring in the milk in order to reach the desired consistency, starting off with half a cup, then adding more if necessary. At this point the soup should be nice and thick, having the texture of light pancake batter.
Just before serving, fold in the shrimp, stir in the seafood seasoning, and heat the pot to hot and bubbly.
added by
pistachioicecream
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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