Three-Can Shrimp Chowder

Ingredients

• 1 can of corn, drained
• 1 can of creamed corn
• 1 can of condensed cream of potato soup
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 1 cup of chopped onion
• 3 cups of chicken broth
• 1 pound of cooked shrimp, peeled and deveined
• 2 tablespoons of butter
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Salt and pepper, to taste

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the carrots, celery, and onion and cook until softened, about 5 minutes.
3. Add the garlic powder and onion powder and cook for an additional minute.
4. Add the corn, creamed corn, soup, chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. Add the shrimp and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy!

Interesting Facts

• Shrimp is an excellent source of low-fat, high-quality protein.
• This dish is a great way to use up leftovers from a shrimp dinner.
• Canned vegetables are a great way to add flavor and nutrients to any meal.