This was by far the easiest chowder I have ever made. It is most definitely not better than my mom's homemade chowders, but if you are crunched for time, or just like things that are easier to cook, then this is very much the way to go! It had excellent flavor and I loved the variety of using shrimp instead of the usual clams. I also really liked the red pepper. I thought it added such a nice touch! Give this recipe a try if you want a super easy, quick, and yummy chowder!
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)
Directions
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.
Gluten free: use GF cream of potato and GF crackers if desired. I used a GF potato chowder with rosemary and it turned out great!
Recipe and photo found on myrecipes.com
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