Monday, January 13, 2014

Shrimp & Corn Chowder by Katie Hardy

Shrimp & Corn Chowder

1 bunch of green onions
1 lb. shrimp
1 stick butter or margarine
1 can cream of mushroom soup
2 cans potato soup
1 can whole kernel corn & juice
8 oz. cream cheese
1 pt. half and half

Saute onions in margarine. Add shrimp, then soups with corn and cook until bubbling. Add cheese and half and half. Cook on low and stir while cooking. Serve with garlic bread

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