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Shrimp Chowder
2007 Recipes -May Newsletter Archive

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Shrimp Chowder

2 lbs. frozen peeled cooked shrimp
1 (8 oz.) cream cheese (soften)
2 cans cream potato soup
1 small half & half cream
1 can cream chicken soup
1 bag frozen season blend
2 cans cream corn
1 stick margarine
1 dash of crab boil & Tony Creole Seasoning.

Sauté shrimp & season blend in margarine. Mix all other ingredients in crock pot and add shrimp & season blend. Cook on low for 2 hours. Enjoy! Helen in Mississippi

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