Recipe by Suzanne
"This is absolutely wonderful and easy to make! It is a lovely cream cheese and potato soup with shrimp and green onions."
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1 (8 ounce) package
chopped green onions
2 (10.75 ounce) cans
condensed cream of potato soup
1 (15.25 ounce) can
whole kernel corn
milk, or as needed
I made a few low-fat changes to this recipe and they worked well. I substituted the cream cheese with fat-free neufchatel and in lieu of cream of potato soup I used fat free cream of mushroom. I took the suggestion of adding a variety of seafood. Easy, guilt-free and delicious. Doesn't get much better than that!
Honestly, it just wasn't for me. It seemed to be missing something. It was at least worth trying though. Thank you!
You can kiss your diet goodbye with this rich and intoxicating soup (definition = "fattening as all heck but oh so good!). Even as your making this, melting the butter and cream cheese - your thinking "I'm gonna die from clogging my arteries" but after you taste it - you don't give a darn! If you like clam chowders and are willing to splurge for a night, I'd say make this EASY & Quick (did I mention delicious?) soup!! It literally took me 25 min from start to finish!! Oh- in addition to the shrimp, I added a can of drained clams and added the milk to our preferred consistency! Thanks Suzanne for this great recipe - and for temporarily increasing my dress size!! (one situp, errr...two situps...)
This is a delicious soup! I used Green Giant Niblet corn...it's better than regular corn...very good.
I've made this soup atleast 20 times now. I purposely waited to rate this.. this is a perfect simple recipe everyone asks for it but I act like its a secret. The key is getting the cream cheese melted, I use sweet corn and if you can cut some off a cob even better. And I use 1 can of cream of celery instead..that seems to make it better..if thats possible.
This is wonderful! I added a can, juice and all of baby clams and a can of lump crab meat. It was fabulous. It is easy and very, very good.
Super-easy, super-tasty. If I could give this more than 5 stars, I would. I made it almost exactly as written, only changing a few things: to cut down on the fat, I used 1/2 the amount of butter and reduced-fat cream cheese. Also, based on what other reviewers suggested, I added a bottle of clam juice with a can of crab meat before simmering. This was still very rich, very tasty and made plenty for our family of 4 (three of whom... the guys... are big eaters). Serve with crackers and a salad, and there's dinner!
One word...FAB-U-LOUS! My husband gave it a 10 and said it was the best soup he's had in a while! Yes it's really rich and fattening, but oh so good. I used full-lead butter, but the lower fat neufchatel cheese to cut out a little of the calories. I also used a can of sweet corn, undrained, which isn't specified one way or the other in the recipe. I ended up using 1 1/2 cups of 1% milk to get the perfect consistency for our tastes. I also cooked it a little longer than recommended after I added the shrimp as they seemed undercooked to me straight out of the bag. I wanted to taste the recipe as listed so I didn't add any seasonings until after it was in the bowl. We like a little more flavor so I would say adding some hot red pepper flakes a little sea salt and fresh ground pepper really took it over the top. This is one of those dishes you can't make too often 'cause it's not the healthiest thing you'll ever eat, but the flavor is company-worthy fantastic so we will be treating ourselves to this awesome soup as often as our waist lines will allow. Thanks for posting!
* Percent Daily Values are based on a 2,000 calorie diet.
My Favorite Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 344
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