Is there anything more delicious than a thick, creamy chowder with corn and potatoes? Yeah. The same—with shrimp added!
What You Need
Original recipe yields 6 servings
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
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Let's Make It
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.
Recipe Submitted by Real Women of PHILADELPHIA Contestant
How to Steam Shrimp
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. HEINZ Distilled 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.