Shelly's Recipe

SHRIMP CHOWDER - Easy

Category: Chowders

2 tbsp butter
1 medium onion, chopped
2 (10 3/4-oz) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 tsp ground red pepper
1 1/2 lbs medium-size fresh shrimp, peeled
1 cup (4 oz) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)

Melt butter in a Dutch oven over medium heat; add onion, and saute 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. Serves 8

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