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Shrimp Chowder

Enjoy this delicious cream chowder using our Jumbo Wild Blue Mexican Shrimp with a cook time of just 20 minutes! This recipe includes canned soup, which makes for a quick and easy cooking process.

Shrimp Chowder

Ingredients

  • 2 tbsp 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 tsp ground red pepper
  • 1 1/2 pounds Jumbo Wild Blue Mexican Shrimp, peeled
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Chopped fresh parsley (garnish)
  • Saltine crackers (optional)
Prep time
15 minutes
Cook time
20 minutes

Instructions

  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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