Potato Shrimp Chowder Recipe
- 1 package (11 ounces) cream of potato soup mix
- 1 cup frozen mixed vegetables
- 1 pound cooked small shrimp, peeled and deveined
- 1. In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through. Yield: 12 servings (3 quarts).
Editor’s Note: This recipe was tested with Bear Creek creamy potato soup mix.
1 cup: 143 calories, 3g fat (2g saturated fat), 80mg cholesterol, 584mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 12g protein.
Reviews for Potato Shrimp Chowder
"This soup is soooooo good! I usually keep frozen shrimp on hand as it is so quick to fix when I'm pressed for time. I also like to have a variety of frozen vegetables in the freezer. All I had to purchase separately was the potato soup mix. I've already repeated this recipe for my family because we adored it! So, now the potato soup mix will become a new staple in my pantry and we can enjoy this delicious soup anytime in no time!"