2 cups water
1/2 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon chopped fresh parsley
1 (8 ounce) package cream cheese, softened
1/2 teaspoon prepared horseradish
2 cups sour cream
2 eggs, beaten
1/3 cup fresh pineapple juice
3 cups milk
2 potato chips
4 ounces processed American cheese product, sliced
2 rain pea pods
1/2 teaspoon dried dill weed
Place the water, chili powder and salt in a saucepan. Heat the water over medium heat, stirring constantly, until just before boiling. Remove from heat and let cool. Stir in the rosemary, fresh parsley and rosemary mixture.
Stir the cream cheese with horseradish, sour cream, eggs, pineapple juice, milk, potato chips and pizza sauce all at once, mixing them well, according to package directions. Pour mixture into a separate dish, and spread the remaining mixture over the soup.
Return soup mixture to saucepan and bring to a boil, stirring occasionally. Reduce heat to medium and whisk vigorously with a wire whisk until smooth. Return soup to a simmer, stirring occasionally, until it thickens by 10 to 15 minutes. Serve hot or cold soup as desired.
Changes I made: I marinated the shrimp in the juice of half a cucumber, then downsize to just prior to cooking. I cooked my zuccini without the pepper, just because I didn't have garlic powder. I considered using dried minced garlic, but didn't measure it, and didn't think of a good option as there was none on hand. I eventually came up with this recipe ( raved about it on instagram ). Threw bouquet on platter and sprinkled with remaining 1/2 c. 1 easy!
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