Quick Shrimp Chowder

• 2 Tbsp. margarine
• 1 medium onion chopped
• 2-10 3/4 oz. can cream of potato soup, undiluted
• 3 1/2 c. milk
• 1/4 tsp. ground red pepper
• 1 1/2 lb. medium size shrimp, peeled
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/2 tsp. garlic powder (optional)
• Garnish- chopped fresh parsley
• Oyster crackers (optional)

1. Melt butter in Dutch oven, over medium heat, add onion and saute for 8 minutes or until tender.
2. Stir in cream of potato soup, milk, and pepper.
3. Bring to a boil.
4. Add shrimp, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink.
5. Stir in cheese until melted.
6. Garnish with parsley and serve with oyster crackers if desired.
7. Serve immediately.
8. Makes 12 cups.

margarine, onion, cream of potato soup, milk, ground red pepper, shrimp, shredded monterey jack cheese, garlic, fresh parsley, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51456 (may not work)