Quick Shrimp Chowder

Yields1 Serving

 2 tbsp butter or margarine
 1 medium onion, chopped
 2 (10 3/4 oz) cans of cream of potato soup, undiluted
 3 ½ cups milk
 ¼ tsp ground red pepper
 1 ½ lbs medium sized fresh shrimp, peeled
 1 cup (4 oz) shredded Monterey Jack cheese
 chopped fresh parsley for garnish
 Oyster crackers (optional)


Melt butter in a dutch oven over medium heat. Add chopped onion and sauté 8 minutes or until tender. Stir in the cream of potato soup, milk, and pepper, bring to a boil. Add shrimp, reduce heat and simmer stirring often for 5 minutes or just until the shrimp turn pink. Stir in cheese until melted. Garnish with chopped parsley if desired. Serve immediately with the oyster crackers. Hint: Add a small amount of instant potato buds to thicken the chowder after the shrimp are fully cooked. Makes about 12 cups.