So I know it's not really the season for soups anymore, but just put this one under your hat for later. This is also a two-fer. You need to have or make Creole seasoning before you cook this recipe. Lucky for you, I found a recipe and it's here!
- 1/2 cup chopped white onion
- 2 tsp butter
- 2 cans (12 oz each) evaporated milk
- 2 cans (10.75 oz each) condensed cream of potato soup, undiluted
- 2 cans (10.75 oz each) condensed cream of chicken soup, undiluted
- 1 can (7 oz) white or shoepeg corn, drained
- 1 tsp Creole seasoning
- 1/2 tsp garlic powder
- 2 lbs peeled, deveined, cooked small shrimp
- 3 oz cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a slow cooker, combine onion, milk, soups, corn, seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.
Serves 12
Prep Time: 15 minutes
Total Time: 3 hours, 15 minutes
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