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Nikki’s Shrimp Chowder

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a dutch oven, saute onions, mushrooms and shrimp in butter over medium heat
  2. Stir in softened cream cheese
  3. Add soup and corn, mixing well
  4. Add half and half and Rotel
  5. Season with Tony's Creole seasoning to taste (start with 1 tablespoon then add to your taste)
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