Soup

Southwestern Shrimp and Corn Chowder is for Soup.

Southwestern Shrimp and Corn Chowder takes several minutes to prepare.

Southwestern Shrimp and Corn Chowder takes several minutes to cook.

Southwestern Shrimp and Corn Chowder makes 4 servings.

The ingredients for Southwestern Shrimp and Corn Chowder are:

2 cans Cream of Potato soup

1/4 cup whipped cream cheese

2 cups skim milk

2 cups frozen corn

1/4 cup diced onion

1 jalapeno, seeded and chopped

1 clove of garlic, minced

Chili powder as desired

Here is how you make Southwestern Shrimp and Corn Chowder:

Saute vegetables until tender.Meanwhile, combine all ingredients except shrimp and corn in a large slow cooker. Add vegetables when they are cooked through.Cook on high for about two hours. When everything is smooth and combined, add corn. Allow to cook for another 20 minutes, or until chowder has warmed the corn. Add shrimp and cook until heated through.Serve with a nice crisp salad or some corn bread!Number of Servings: 4Recipe submitted by SparkPeople user AEGARRISON.

The nutritional information for Southwestern Shrimp and Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 379.6

• Total Fat: 12.6 g
• Cholesterol: 121.0 mg
• Sodium: 1,478.1 mg
• Total Carbs: 46.3 g
• Dietary Fiber: 2.9 g
• Protein: 23.3 g