Short version of Shrimp Chowder Soup. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
1 can (10 3/4 oz.) of condensed New England clam chowder.
1 1/2 cans of milk.
1 can(8 1/4 oz.) cream style corn.
1 teaspoon of Old Bay Seasoning.
1 bag of already precooked shrimp, any size will do.
Saltine crackers.
In a medium size pot,add condensed clam chowder, milk, cream style corn and seasoning till throughly mixed.
Add already precooked shrimp to soup,slightly cover pot, keep on low heat & stir often for approx. 5-10 minutes so the soup will not scorch and stick to the bottom of the pot.
Pour into bowls,add saltines on the side.
Serves approx., 2-4 people.
|
| |
|
|
