Quick Shrimp Chowder

Quick Shrimp Chowder Recipe
We've streamlined this favorite creamy shrimp chowder by using canned soup as the base.


Makes 12 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes


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)


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.

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

Cynthia J. Strickland, Bethel, North Carolina,

Southern Living

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note