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Shrimp Chowder

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  • 1/4 cup butter
  • 1/2 bunch green onions, chopped
  • 1/2 cup butter
  • 1-2 lbs frozen shrimp, cleaned
  • 2 cans condensed cream of potato soup
  • 1 can condensed cream of mushroom soup
  • 1 can whole kernel corn, drained
  • 4 oz cream cheese, softened
  • 2 cups half-and-half cream
  • 1/2 tsp cayenne peppers

Method of preparation

Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remover from skillet and set aside. In the same skillet melt 1/2 cup of butter and saute shrimp for 3 minutes and set aside. In a large pot over medium. Heat, combine potato soup, mushroom soup, corn and cream cheese. Mix well and bring to a soft boil. Stir in half-and-half, sauted green onions, and shrimp. Season with cayenne pepper. Bring to low boil and simmer for 5 minutes to blend flavors together. Enjoy.

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