Shrimp And Cream Cheese Soup

1. 1

   In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.

2. 2

   Then add the green onions and gently simmer them for about 10-12 minutes.

3. 3

   Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.

4. 4

   Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.

5. 5

   At this point the soup should be nice and thick, having the texture of light pancake batter.

6. 6

   Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.