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Shrimp Chowder

Source: dinnertonight.tamu.edu

Course: Soup

Main Ingredient: Shrimp

Yield: 10



  • 1 tablespoons tub margarine
  • 12 cup chopped onion
  • 2 10.75 ounce cans cream of potato soup
  • 3 12 cups skim milk
  • 14 teaspoon ground red pepper
  • 1 12 pound medium-size fresh, or frozen,, (peeled and deveined shrimp)
  • 1 14 cups shredded, (reduced-fat Monterey jack cheese)


  1. Melt butter in large stock pot over medium heat; add onion and sauté until tender.
  2. Stir in cream of potato soup, milk and pepper; bring to a boil.
  3. Add shrimp, reduce heat and simmer, stirring often; 2-3 minutes or just until shrimp turn pink.
  4. Stir in cheese until melted.
  5. Serve immediately.
  6. Garnish with parsley.
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