Ingredients
4 tbsp. butter
2 c. chopped scallions
2 package Philadelphia Cream Cheese
1 tbsp. seafood seasoning
4 c. shrimp stock or fish stock
3 c. half-and-half
3 c. diced (1/4-inch) red potatoes
2 lb. large shrimp (see Tips)
2 can no-salt-added corn
1 can condensed cream of potato soup
Preparation
Step 1In 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.Step 2Pour 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 minutes or until fork-tender.Step 3Once 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 minutes, stirring frequently with a wooden spoon so soup does not scorch.
