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  • 4 tablespoons butter
  • 2 cups chopped scallions, green tops only
  • 2 8 ounce packages PHILADELPHIA Cream Cheese, cubed
  • 1 tablespoon seafood seasoning
  • 4 cups shrimp stock or fish stock
  • 3 cups half-and-half, warmed
  • 3 cups diced red potatoes (1/4 inch), skin on
  • 2 pounds large shrimp (see *)
  • 2 15 1/4 ounce cans no-salt-added corn, drained
  • 1 10 3/4 ounce can condensed cream of potato soup
IN a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
POUR shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
ONCE potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
*How to Steam Shrimp:
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. white vinegar, 1/4 tsp. salt and 2 Tbsp. seafood seasoning. Once this mixture is boiling, stir in 2 lb. of fresh shrimp. Cover with lid and cook 2 to 3 min. or just until the shrimp turn pink. Be careful not to overcook the shrimp. Scoop shrimp from water with a slotted spoon; place on a tray to cool. Once cool, peel off shells and devein the shrimp. Cut each shrimp into thirds.
Recipe Submitted by Real Women of PHILADELPHIA Contestant: Cathy Hazzard
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