KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Soups/stews

Shrimp Corn Chowder

Shrimp Corn Chowder recipe
photo by:kraft
time
prep:
15 min
total:
55 min
servings
total:
6 servings
Real Women of Philadelphia

Ingredients

4
Tbsp.  butter
2
cups  chopped scallions, green tops only
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, cubed
1
Tbsp.  seafood seasoning
4
cups  shrimp stock or fish stock
3
cups  half-and-half, warmed
3
cups  diced red potatoes (1/4 inch), skin on
2
lb.  large shrimp (see note)
2
cans  (15.25 oz. each) no-salt-added corn, drained
1
can  (10-3/4 oz.) condensed cream of potato soup

Steps

IN a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.

POUR shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.

ONCE potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.

Kraft Kitchens Tips

How to Steam Shrimp
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. white vinegar, 1/4 tsp. salt and 2 Tbsp. seafood seasoning. Once this mixture is boiling, stir in 2 lb. of fresh shrimp. Cover with lid and cook 2 to 3 min. or just until the shrimp turn pink. Be careful not to overcook the shrimp. Scoop shrimp from water with a slotted spoon; place on a tray to cool. Once cool, peel off shells and devein the shrimp. Cut each shrimp into thirds.
Recipe Submitted by Real Women of PHILADELPHIA Contestant
Cathy Hazzard
K:339v2:120134
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email