Kathryn Bolton | Farmers EC
1 1/2 cups chopped green onions
1 cup chopped fresh mushrooms
1/2 stick butter (2 ounces)
8 ounces cream cheese, softened
1 can cream of potato soup (10.75 ounces)
1 can cream of mushroom soup (10.75 ounces)
1 can yellow corn (15 ounces), drained
1 can white corn (15 ounces), drained
1 pound small shrimp, peeled, deveined and cooked
1 pint half-and-half
Salt and pepper to taste
Chicken broth, as needed
- In a large saucepan or Dutch oven, sauté green onions and mushrooms in butter, then blend in cream cheese.
- Add soups and corn. Heat thoroughly. Add shrimp and half-and-half. Season to taste. Add chicken broth to thin if chowder is too thick.
- Continue heating for about 25 to 30 minutes on low.
Servings: 12. Serving size: 8.75 ounces. Per serving: 247 calories, 5.24 g protein, 15.42 g fat, 20.32 g carbohydrates, 2.02 g dietary fiber, 624 mg sodium, 2.65 g sugars, 46 mg cholesterol