Quick Shrimp Chowder With Roasted Bell Pepper and Corn

Submitted by Chef #547234

"This is a wonderful chowder that is easy and quick to make. Everyone will love this! We got this out of a Southern Living magazine but my husband has tweeked it a little by adding the corn and bell pepper. They add great flavor and crunch. You can omit them if preferred. I prefer to serve this with some crusty garlic bread."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 (10 3/4 ounce) cans cream of potato soup
• 3 1⁄2 cups milk
• 1⁄4 teaspoon ground red pepper
• 1 1⁄2 lbs shrimp (peeled)
• 4 ounces corn
• 1⁄2 roasted red pepper, chopped
• 4 ounces shredded monterey jack cheese

• Garnish

• chopped fresh parsley

directions

1. Melt butter in a dutch oven over medium heat; add onion, saute 8 minutes or until tender.
2. Stir in cream of potato soup, milk, and pepper; bring to a boil.
3. Add shrimp and corn, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink.
4. Add bell pepper, then cheese and stir until melted.
5. Garnish if desired. Serve immediately.