Quick Shrimp Chowder Recipe

My family loves this soup recipe and it is so quick and easy.

Oyster Crackers
2 Tbsp Butter
1 medium onion, chopped
2 (10 3/4) cans cream of potato soup
3 1/2 cups of milk
1/4 tsp. ground red pepper
1 1/2 lb. medium – size frozen uncooked shrimp ( I get the frozen, peeled, and deveined shrimp in the bag from Publix. Some still have the tales which you will need to take off before cooking.) Less work the better.
1 cup shredded Monterey Jack cheese
Optional: Garnish with chopped parsley

1. Melt butter in Dutch oven or large pot over medium heat; add onion, and saute until tender.

2. Stir in cream of potato soup, milk, and pepper; bring to a boil.

3. Add shrimp; reduce heat and simmer for 5 minutes or just until shrimp turns pink ( Don’t over cook). Stir often.

4. Stir in cheese until melted.

5. Serve immediately with oyster crackers.

This meal can stay in the fridge for up to 4 days in a sealed container and up to 1 month in the freezer.
I always love this to take to work the next day.


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