SHRIMP CORN CHOWDER

Shrimp Corn Chowder image

Is there anything more delicious than a thick, creamy chowder with corn and potatoes? Yeah. The same-with shrimp added!

Provided by My Food and Family

Categories Home

Time 55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 Tbsp. butter
2 cups chopped scallions, green tops only
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. seafood seasoning
4 cups shrimp stock or fish stock
3 cups half-and-half, warmed
3 cups diced red potatoes (1/4 inch), skin on
2 lb. large shrimp (see note)
2 cans (15.25 oz. each) no-salt-added corn, drained
1 can (10-3/4 oz.) condensed cream of potato soup

Steps:

In a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
Once potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g