Shrimp Chowder

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each ) evaporated milk
2 cans (10-3/4 ounces each ) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds cooked small shrimp, peeled and deveined
1 package (3 ounces) cream cheese, cubed

In a small skillet, saute onion in butter until tender.

In a 5-qt. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese
is melted. Stir to blend.

Yield: 12 servings (3 quarts).

Focus Electrics West Bend Oblong Slow Cooker, 5-Quart

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