Ingredients
1 lb shrimp
2 (10 1/2 ounce) cans cream of potato soup
8 ounces cream cheese
milk
1 (10 ounce) can whole corn
1 cup green onion
12 cup butter
salt & pepper
Method
Sources
📖
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Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Cut shrimp into pieces. Saute green onions in butter. Blend softened cream cheese with a little warm milk and add to onion mixture. Add potato soup (rinse cans with same amount of milk). Stir all together until well blended. Add shrimp and corn and bring to a slight boil. Lower and simmer for 15 minutes. Add more milk if needed to be the consistency of chowder. Season to taste and enjoy!