Jessica's Corn And Shrimp Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 onion, chopped (i use half green onions and half onion)
• 3 tablespoons garlic, chopped
• 1 lb medium shrimp, remove the vein and cut in half
• 2 (10 3/4 ounce) cans condensed cream of potato soup
• 2 cups milk
• 1 (11 ounce) can mexicorn
• 1 teaspoon cajun land seasoning, with green onion

Recipe

• 1 coat medium pot with cooking spray or a bit of olive oil. saute onion over medium heat, stirring until almost softened. add garlic, saute for 2 minutes.
• 2 add shrimp. cook, stirring, until shrimp are opaque. stir in potato soup, milk, mexicorn and seasoning.
• 3 cook, stirring, until heated through, about 10-15 minutes.
• 4 if desired, sprinkle with chopped parsley and serve with oyster crackers or crusty bread.
• 5 note: when you reheat leftovers, you can add more shrimp pieces! reheat until shrimp are cooked.
• 6 note: cajun land is a regional seasoning. you can probably use any available cajun seasoning mix, although the results might vary. www.cajunlandbrand.com, if you want to make it authentic!
• 7 final note: yes, it does call for 3 tablespoons of chopped garlic, but it does not taste overly garlicly.