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Quick Shrimp Chowder




Source of Recipe


Southern Living January 2004


Recipe Introduction


We were surprised by how good this chowder was. I figured that using the canned soup, it would be bland – it wasn’t at all! I used skim milk, but when I reheated leftovers, I thinned it with fat free half and half and that was delicious!


List of Ingredients




2 T. butter
1 medium onion, chopped
2 (10 ¾ oz.) cans cream of potato soup, undiluted
3 ½ c. milk
¼ t. ground red pepper
1 ½ lb. medium-size shrimp, peeled
1 c. (4 oz.) shredded Monterey Jack cheese
Chopped fresh parsley



Recipe



Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender.

Stir in soup, milk, and pepper; bring to a boil.

Add shrimp’ reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink.

Stir in cheese until melted. Garnish, if desired with parsley.

Makes 12 cups.