Quick Shrimp Chowder

One week now and I”m still sick, my little girl and I have been challenging each other to a cough off all week long.  Both of us a complete mess and it’s either the sick infested school full of little germ bodies or the fact we froze our butts off in Disneyland.  I’m betting Disneyland as I lost my voice by the end of the night.  What is the cure to a soar throat and coughing….soup!   I have soup recipes on my blog but as usual I”m looking for something new so I decided on something more creamy- along the lines of a pasta type creamy sauce.  This is like Clam Chowder but with Shrimp and the oyster crackers are a nice addition  …..what could be better?  Mmm…actually a bread bowl would be better 😉   This dish took 20 minutes to make!  It’s quick and tasty and because the essential ingredient that gives this dish flavor is the canned cream of potato soups.  I’m not use to using canned soups in my meals but hey- it’s quick and not bad when watered down with milk.  🙂   Found this fantastic recipe through Southern Living.  If you’re looking to lose weight this wouldn’t be one to make but I bet Cooking Light has something very similar worth checking out.

I’ve made this again for leftovers- adding in peas and mushrooms- WAY better with the veggies in it- give it a try!

No matter what angle- soup just doesn’t photo well. 😉

shrimp chowder

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)
  • This is the original recipe- try it with mushrooms and peas- excellent!

Preparation

  1. 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.
  2. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Cynthia J. Strickland, Bethel, North Carolina, Southern Living 
JANUARY 2004

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