Shrimp Chowder

By TMaloy

Ingredients

• 2 T. Butter
• 1 medium onion, chopped
• 2 (10 3/4 oz.) cans cream of potato soup, undiluted
• 3 1/2 cups milk
• 1/4 t. Ground red pepper
• 1 & 1/2 pounds fresh peeled shrimp
• 4 oz. shredded Monterey Jack cheese

Preparation

Step 1

Melt butter in a Dutch oven over medium heat; add onion and sauté until tender. Stir in cream of potato soup, milk, and pepper. Bring to a slight boil. Add shrimp; reduce heat and simmer stirring often or just until shrimp turn pink. Stir in cheese and stir until melted. Serve with oyster crackers if desired.