Shrimp Corn Chowder

1. 1

   In a large stockpot, over medium-high heat, melt butter until it just begins to bubble.

2. 2

   Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted.

3. 3

   Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely.

4. 4

   Now blend in the seafood seasoning.

5. 5

   Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth.

6. 6

   Blend in the warmed half-and-half.

7. 7

   Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot.

8. 8

   Add the diced potatoes, keeping the heat on medium-high.

9. 9

   Stir occasionally, allowing the potatoes to cook 25 min.

10. 10

    or until fork-tender.

11. 11

    Once potatoes are tender, add the steamed shrimp (see Tip); stir.

12. 12

    Add drained corn and cream of potato soup; stir until blended.

13. 13

    Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.

No additional tips available.