Quick Shrimp Chowder With Roasted Bell Pepper and Corn

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 (10 3/4 ounce) cans cream of potato soup
• 3 12 cups milk
• 14 teaspoon ground red pepper
• 1 12 lbs shrimp (peeled)
• 4 ounces corn
• 12 roasted red pepper, chopped
• 4 ounces shredded monterey jack cheese
• chopped fresh parsley

1. Melt butter in a dutch oven over medium heat; add onion, saute 8 minutes or until tender.
2. Stir in cream of potato soup, milk, and pepper; bring to a boil.
3. Add shrimp and corn, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink.
4. Add bell pepper, then cheese and stir until melted.
5. Garnish if desired.
6. Serve immediately.

butter, onion, cream of potato soup, milk, ground red pepper, shrimp, corn, red pepper, cheese, fresh parsley

Taken from www.food.com/recipe/quick-shrimp-chowder-with-roasted-bell-pepper-and-corn-244909 (may not work)