I haven't tried this recipe but your request sounded wonderful. I searched the web and found this.


  • 8 oz. cream cheese
  • 1/2 cup sweet cream butter
  • 1 cup chopped green onion tops
  • 2 (10 oz.) cans Campbell's Cream of Potato Soup
  • 1 (15 oz.) can whole kernel or shoepeg corn
  • 1 (15 oz.) can cream-style corn
  • 2 cups whole milk
  • 1 lb. cooked cocktail shrimp, peeled and deveined
  • 1 teaspoon seafood seasoning


In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat.

Add the green onions and gently simmer them for about 10 to 12 minutes.

Begin stirring in the milk in order to reach the desired consistency, starting off with half a cup, then adding more if necessary.

At this point the soup should be nice and thick, having the texture of light pancake batter.

Just before serving, fold in the shrimp, stir in the seafood seasoning, and heat the pot to hot and buubly.

Print this recipe

Submitted 6/13/05.
Source: Goldmine Recipes
Submitted By: Pam Peterson
Shrimp and Cream Cheese Soup