Rating: 5 stars
29 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Cynthia J. Strickland, Bethel, North Carolina
Recipe by Southern Living January 2004

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Makes 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • *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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