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 http://www.zatarains.com/Products/Seafood-Boils/Crawfish-Shrimp-and-Crab-Boil-Bag.aspx)
.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!