Best Shrimp And Cream Cheese Soup Recipes

SHRIMP AND CREAM CHEESE SOUP

Shrimp and Cream Cheese Soup image

Make and share this Shrimp and Cream Cheese Soup recipe from Food.com.

Provided by Carol M.

Categories Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package Philadelphia Cream Cheese
1/2 cup sweet butter cream
1 cup chopped green onion top
2 (10 ounce) cans cream of potato soup
1 (15 1/4 ounce) can whole kernel corn
1 (15 1/4 ounce) can cream-style corn
2 cups whole milk
1 lb boiled shrimp, peeled and deveined
1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish)

Steps:

In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
Then add the green onions and gently simmer them for about 10-12 minutes.
Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
At this point the soup should be nice and thick, having the texture of light pancake batter.
Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

Nutrition Facts : Calories 731.8, Fat 38.5, SaturatedFat 22.5, Cholesterol 335.7, Sodium 2294.9, Carbohydrate 63.3, Fiber 4.8, Sugar 15.8, Protein 39.8

PUMPKIN CRÈME-SOUP WITH SHRIMP, CREAM CHEESE AND BASIL.

PUMPKIN CRÈME-SOUP WITH SHRIMP, CREAM CHEESE AND BASIL. image

Categories Soup/Stew Vegetable Vegetarian Quick & Easy Boil

Yield 6 plates

Number Of Ingredients 10

Ingredients

2 pound of pumpkin;
1 cup of cream cheese;
1 carrot;
½ cup of shrimp;
1 teaspoon of fresh ground pepper;
1 teaspoon of Italian seasoning mix;
½ mid-sized onion;
2 teaspoons of salt;
½ cup of fresh basil;
1 red bell pepper;

Steps:

Boil in a saucepan (4 qtr.) ½ onion, 1 carrot (peeled), 1 red bell pepper, sliced pumpkin until soft. When the veggies are ready, take them out, don't drain the stock, let them cool a little and blend them together with cream cheese. ***Note from Helen*** I peeled the pumpkin after I boiled it, because it was too hard to peel. All the other veggies should be peeled (and washed) before boiling.'''' Add the blended mix to your stock (you should have 3-4 cups of stock). Season the soup with salt, pepper. Simmer at the minimum heat for 10 minutes and then add shrimp. (***Note from Helen*** the shrimp should be washed, peeled and boiled in salt water separately. It takes only 3-5 minutes to cook your shrimp if it's raw.***) When you added the shrimp, boil your crème-soup for additional 3-5 minutes. Serve warm and add basil just before serving! Enjoy. Helen @ http://www.helenscooking.info

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