Shrimp & Corn Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/4 cup green onion, chopped
• 1 large garlic clove, minced
• 1/8 tablespoon cayenne pepper
• 1 tablespoon real butter, melted
• 2 (10 1/2 ounce) cans campbell's cream of potato soup
• 1 (3 ounce) package cream cheese, softened
• 2 cups approx. whole milk (1 1/2 soup cans)
• 1 (14 1/2 ounce) can golden whole kernel corn, undrained
• 2 cups frozen cleaned raw shrimp
• 1/8 cup flat leaf parsley, chopped
• 1 dash frank's hot sauce
• 1/8 teaspoon salt
• pepper, to taste
• grated parmesan cheese, for garnish

Recipe

• 1 in saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
• 2 add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
• 3 add shrimp and corn. season with salt and pepper and stir.
• 4 bring to a boil; reduce heat. cover and simmer for 10-12 minutes or until shrimp are pink and done. (not overdone.) stir occasionally.
• 5 garnish with grated, fresh parmesan cheese.