Quick Shrimp Chowder

We've streamlined this favorite dish by using canned soup as the base.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: Makes 12 cups

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)

Preparation

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.