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Shrimp is a favorite around our house. My husband loves chowder. I made this recipe a quick one by using canned soup as the base, instead of having to make the whole base myself.
- Melt butter in a dutch oven over medium heat, add onion, and saute 8 minutes or until tender.
- Stir in 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. Serve immediately, with oyster crackers if desired.