Usually when I make corn and shrimp soup, I make my grandma’s recipe. It’s what I grew up eating and it’s comfort in a bowl. However, while at my parents’ house recently, my dad made some corn and shrimp soup, though I found it to be more of a chowder so that’s what I’ll call it.
I’m not sure where the recipe came from, I think it might be from my parents’ friend Tracy. Whoever created it needs a round of applause though because it is fantastic. It comes together really easily, making it a perfect weeknight dinner on a cold rainy (or dare I say, snowy?) night. The amount of shrimp added can be to your tastes, and your budget – though I will say the more the merrier!
Corn and Shrimp Chowder
1 stick butter
2 onions, diced
1 bell pepper, seeded and diced
4 ribs celery, chopped
chicken broth or stock (one to two cans, depending on desired thickness)
1 can Rotel original tomatoes, drained
1 can cream-style corn2 cans whole kernel corn, drained
2 cans cream of potato soup
1 bunch of green onions, tops and bottoms, sliced separately
2 cloves garlic, diced
1 (8 oz.) block Philadelphia cream cheese, softened
1-2 lbs. shrimp, peeled and deveined
salt, pepper and Tony’s Creole seasoning, to taste
In a large pot, melt the stick of butter, then saute’ the onions, bell pepper, celery, garlic, and green onion bottoms until soft. Add all of the canned ingredients, cooking over medium-low heat for 30 minutes, stirring often (very important – cream style corn will stick and BURN!). Add cream cheese and whisk until melted through, stir in the shrimp, green onion tops (reserve some for garnish) and seasonings and let cook for 10 more minutes. Remove from heat and serve garnished with additional green onions.