Quick Shrimp Chowder

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

Yield: Makes 12 cups
Recipe from Southern Living

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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)

Preparation

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