Shrimp & Corn Soup/ ChowderUser Submitted Recipe
1 medium onion, peeled and chopped
1/4 lb butter or margarine
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream style corn
2 (15 oz) cans potato soup
1 (12 oz) can evaporated milk
1/2 pint whipping cream or 1/2 and 1/2
1 cup chopped green onions
1 lb cooked, peeled and deveined shrimp or crawfish tails
Sauté the chopped onion with the butter, then add all ingredients from cans, cover and simmer over low heat for 15 to 20 minutes or until the soup is hot.
ZING it up with your favorite hot sauce if desired, to taste!!! Add the whipping cream or 1/2 n 1/2 and the cooked and peeled shrimp or crawfish and green onion for the last 5 minutes. Yield: 8 servings.
Cook's Note: If 2 pounds of shrimp/crawfish tails seems like too much then cut
the amount to your personal preference or taste.