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 � oz.) cans cream of potato soup, undiluted
3 � c. milk
� t. ground red pepper
1 � 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 saut� 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.
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