Quick Shrimp Chowder

By S. Danford

Ingredients

• 2 T butter
• 1 med onion, chopped
• 2 (10 3/4 oz) cans cream of potato soup
• 3 1/2 cups milk
• 1/4 t ground red pepper
• 1 1/2 lbs med frozen shrimp, thawed
• 1 cup shredded Monterey Jack cheese
• Garnish: chopped fresh parsley, oyster crackers

Preparation

Step 1

Melt butter in large pot.
Add onion and saute 8 minutes or until tender.
Stir in soups, milk, 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 and serve immediately.