Sunday, February 14, 2010

Corn and Shrimp favorite soup

Creamy (and SO EASY) Corn and Shrimp Chowder

This is MY FAVORITE recipe.  I make it sometimes weekly.  The only problem is I can't stop eating it - so it goes fast.  Bridget brought this to a potluck at work years ago and I knew I had to have it.  So thank you B!

1/2 stick butter
1 medium onion
1 bunch of green onions
1 T of Zatarain's shrimp and crab boil (I use dry so it will last longer in my pantry
.75 lbs of frozen salad shrimp (I use 1/2 of the big Publix frozen 1.5 lbs bags by the butcher)
1 can cream of potato soup
1 can cream corn
1 can whole kernel corn (drained)
1 pint half and half

Melt the butter in a pot. Saute both types of onions in the butter. Add shrimp boil. Stir. Add shrimp and cook until pink. Simply add the remaining ingredients and cook until warm.

I never use exact measurements by now...this recipe is almost impossible get wrong. (I LOVE Zatarains so sometimes I go overboard.)  I will try to come back and do step by step instructions next time I cook it for dinner!