A delightful and creamy shrimp and corn chowder with a touch of spice, perfect for a cozy meal.
Heat the butter in a large pan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the green onions and mushrooms to the pan and sauté until tender.
Cook until the onions are translucent and the mushrooms are slightly browned for the best flavor.
Microwave the cream cheese until softened, then add it to the pan.
Softening the cream cheese makes it easier to mix into the dish.
Stir in the corn and half-and-half, mixing well.
Ensure the mixture is well combined for a creamy consistency.
Add the shrimp, hot sauce, and Creole seasoning, and cook until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Serve the chowder hot, garnished with additional green onions if desired.
Serve with a side of crusty bread to soak up the delicious chowder.
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