Quick Shrimp Chowder Recipe

Photo by Amber W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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