Quick Shrimp Chowder

This is a streamlined version of this recipe. It uses a canned soup base.

• Ready In: 35 mins
• Yields: 12 cups

Ingredients

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

Directions

1. Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender.
2. Stir in soup, milk, and pepper; bring to a boil.
3. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink.
4. Stir in cheese until melted. garnish with parsley if desired. Serve immediately with Oyster crackers, if desired.