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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Shrimp & Cream Cheese Soup Recipe

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This recipe for Shrimp & Cream Cheese Soup is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. sweet cream butter
1 c. chopped green onion tops
2 (10 oz.) cans cream of potato soup
1 (15 oz.) can whole kernel or shoe peg corn
1 (15 oz.) can cream-style corn
2 c. whole milk
1 lb. cooked cocktail shrimp, peeled and deveined
1 tsp. Frank Davis seafood seasoning
Directions:
Directions:
In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat. Then add the green onions and gently simmer them for about 10-12 minutes. Next stir in the potato soup and both cans of corn; continue the simmering process for an additional 15 minutes. Then begin stirring in the milk in order to reach the desired consistency. Start off with 1/2 cup; then add more, if necessary. At this point the soup should be nice and thick, having the texture of light pancake batter. Finally just before you're ready to eat, fold in the shrimp. Stir in the seafood seasoning and heat the pot to hot and bubbly.

 

 

 

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