Happy New Year, readers! I hope that 2015 has gotten off to a great start for each of you! I don’t know about you, but my hubby and I have enjoyed having time over the holidays to hang out together, watch football, and invite some friends over to our new house!
Really my only complaint about 2015 so far is this abysmal weather! It’s been raining NON STOP for days on end now. And I don’t just mean a little sprinkle or mist….I mean, a solid steady, often downpouring rain. It’s the same story again today, and I am seriously missing the sunshine! When it’s this dreary outside, I turn to comfort food. Soups, chilis, pasta, anything covered with cheese…these help to alleviate the misery of winter.
This shrimp chowder is actually REALLY easy to make and only takes about 30 minutes. Perfect for weeknights! It’s deliciously thick and creamy, just like chowder should be. I also appreciated that there was plenty of shrimp. Sometimes you get seafood chowder and feel like your bowl is a game of “where’s the shrimp?” as you search for the few measly chunks in the whole bowl of liquid, but that’s not the case with this recipe.
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 2 (10 3/4-ounce) cans cream of potato soup
- 3 1/2 cups milk (skim will work, but 2% is better because it will make a thicker texture)
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds medium-size shrimp, thawed
- 1 cup shredded Monterey Jack cheese
- Garnish: chopped fresh parsley
- Oyster crackers (optional)
- Melt butter in a Dutch oven (or large saucepan) 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 with parsley if desired and serve immediately.
You could substitute shrimp with 1 1/2 pounds peeled crawfish tails or 3 cups chopped cooked chicken if desired
Source: My Recipes