Shrimp Corn Chowder

Directions

1. 1
   In a large stockpot, over medium-high heat, melt butter until it just begins to bubble.
2. 2
   Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted.
3. 3
   Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely.
4. 4
   Now blend in the seafood seasoning.
5. 5
   Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth.
6. 6
   Blend in the warmed half-and-half.
7. 7
   Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot.
8. 8
   Add the diced potatoes, keeping the heat on medium-high.
9. 9
   Stir occasionally, allowing the potatoes to cook 25 min.
10. 10
    or until fork-tender.
11. 11
    Once potatoes are tender, add the steamed shrimp (see Tip); stir.
12. 12
    Add drained corn and cream of potato soup; stir until blended.
13. 13
    Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.