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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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We've streamlined this favorite creamy shrimp chowder by using canned soup as the base. 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 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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