Shrimp Chowder
A creamy 20-minute shrimp chowder built on canned cream of potato soup, milk, melted Monterey Jack, and jumbo shrimp.
- Prep
- 15 min
- Cook
- 20 min
A delicious cream chowder that comes together in just 20 minutes. Canned soup keeps the prep quick and easy.
Method
Directions
-
1
Melt butter in a Dutch oven over medium heat.
-
2
Add onion, and saute 8 minutes or until tender.
-
3
Stir in cream of potato soup, milk, and pepper; bring to a boil.
-
4
Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink.
-
5
Stir in cheese until melted.
-
6
Garnish, if desired and serve.
-
7
Optional - serve with saltine crackers
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Super Colossal Wild Caught Blue Mexican Shrimp
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