Tiffany’s Easy Creamy Shrimp and Corn Soup


A creamy thick soup perfect for those cold nights!


  • 1 pound shrimp, peeled & deveined
  • 1 (8 oz) package of cream cheese, cubed
  • 1 stick of butter
  • 2 (10 1/2 oz) cans of cream of potato soup
  • 2 (16 oz) cans of corn, undrained
  • 1 cup of onion, chopped
  • salt and pepper to taste
  • Tony's Chachere's seasoning, optional (to taste)


Step 1

In large pot, melt butter and cook onions on medium heat until tender, about 5-10 minutes. Add cream of potato soup, cream cheese, corn, salt & pepper (and Tony's if using). Cover and cook on medium heat for approximately 30 minutes, stirring frequently. Add shrimp and cook until shrimp are done, approximately 10 more minutes.

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