"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quick Shirimp Chowder Recipe

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This recipe for Quick Shirimp Chowder, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 1/2 oz) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds med-size fresh shrimp,peeled
1 cup shredded Monterey Jack cheese
garnish: chopped fresh parsley

Directions:
Directions:
Melt butter in Dutch oven over medium heat; add onion, and saute 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 justuntil shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately.

Number Of Servings:
Number Of Servings:
Makes 12 cups
Preparation Time:
Preparation Time:
About 29 minutes
Personal Notes:
Personal Notes:
May add sauteed chopped celery; chopped green pepper and/or fresh sliced mushrooms.

 

 

 

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