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Shrimp Chowder

If you like Campbells cream soup recipes, then you'll love this one! You can make some of the best chowder you've ever tasted, simply using their Cream of Potato soup as the base. It's easy, it's delicious, and it's one of my family's favorite Campbells soup recipes.


If you're looking for more, delicious Campbell's soup recipes, please click here.


  • 1 1/2 pound raw shrimp peeled, deveined, and chopped in small pieces
  • 1 8-ounce package Philadelphia cream cheese, cut in small pieces
  • 1 bunch green onions, chopped in small pieces
  • 2 cloves garlic, chopped
  • 4 cans Campbell's Cream of Potato soup
  • 4 soup cans milk (whole milk is best)
  • 2 cans corn, drained
  • 2 tablespoons margarine
  • pepper, to taste


  1. In a large soup pot, melt margarine and saute green onions and garlic for 3 or 4 minutes.
  2. Add cream cheese, soup, milk, and corn and heat over low until cream cheese melts and onions are cooked, approximately 25 to 30 minutes.
  3. Add shrimp the last 5 minutes of cooking.

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This is absolutely delicious!! I halved it,( served it with multi-grain sliced bagette, brushed w/garlic infused olive oil and put under the broiler for 5 min.), and a big green salad!

Absolutely delicious way to serve seafood for a weeknight dinner. I added some Tabasco sauce and red pepper for a little more heat and substituted fat free half and half for the milk. Also feel free to use creamed corn (undrained) for a silkier texture to the soup. Mmmmmm.


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