Saturday, December 25, 2010

92. Quick Shrimp Chowder

From 2004 Southern Living Annual Recipes

I settled in at home for wrapping presents on Christmas Eve Eve and put on this pot of soup. It starts with a can of potato soup with layers of flavor added. It tastes more complex than it actually was to and creamy and delicious.

Don't leave out the red gives it a great kick. Also, I doubled the cheese just to thicken it up to my desired consistency at the end.

Serve with crusty bread for dipping! YUM!

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
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. Serve immediately. 

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