Print
Quick Shrimp Chowder
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion — chopped
- 21.5 ounces cream of potato soup — undiluted
- 3.5 cups milk
- 0.25 teaspoon ground red pepper
- 1.5 pounds medium-size fresh shrimp — peeled*
- 1 cup shredded Monterey Jack cheese — 4 ounces
- Garnish: chopped fresh parsley
- Oyster crackers — optional
Instructions
-
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato 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. Serve immediately. Serve with oyster crackers, if desired.
-
/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.
