Quick Shrimp Chowder

Name: Quick Shrimp Chowder
Ingredients: 2 tablespoons butter or margarine; 1 medium onion, chopped; 2 (10 3/4-ounce) cans cream of potato soup, undiluted; 3 1/2 cups milk; 1/4 teaspoon ground red pepper; 1 1/2 pounds medium-size fresh shrimp, peeled*; 1 cup (4 ounces) shredded Monterey Jack cheese; Garnish: chopped fresh parsley; Oyster crackers (optional)

9 ingredients

2 steps

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)

Directions

1

Melt butter in a Dutch oven over medium heat; add onion, and saute 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

*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.