It’s cold outside today and I love making soups, stews and chowders when it’s cold.
This recipe for Potato Shrimp Chowder is an inexpensive family meal that it’s so simple, the most important kitchen item you will need is the can opener!
You can substitute the shrimp in the recipe below with clam, bacon, or leave the meat out all together and still have a delicious potato chowder soup.
Potato Shrimp Chowder
By: Woman’s World
Prep: 5 minutes
Cook: 10 minutes
Meal Preparation Ingredients:
- 2 cans (10 3/4 oz. each) condensed Campbell’s cream of potato soup
- 1 can (11 oz.) mexi-corn drained
- 1 pkg. frozen broccoli spears thawed and chopped
- 1 1/2 cups milk
- 8 oz. frozen cooked small shrimp thawed
- 3 tbs. chopped fresh cilantro
Meal Preparation Directions:
- In medium pot combine soup, mexi-corn, broccoli and milk. Bring to a boil over medium-high heat stirring frequently.
- Reduce heat to med-low and simmer for about 5 minutes.
- Add shrimp and cilantro and simmer for 2 minutes.
Meal Assembly:
Serves 4 – serve with hot fresh garlic bread for a nice hot soup on a cold winter day.
Tip: Save leftovers for a freeze ahead lunch meal one day during the week!
Not your cup of tea? Try this soup recipe then, it might just be what your looking for:
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