Shrimp Chowder

I wanted to share a yummy soup recipe with you today.  It is very easy to put together, but it's delicious!  I hope that you will like it as much as we do.  We have had such an unseasonably warm winter around here, but we are actually having some "soup weather" this week.


Quick Shrimp Chowder
(slightly adapted from Southern Living - January 2004)

Ingredients:
2 tablespoons butter
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted (I use Campbell's)
3 1/2 cups milk (I use 2%)
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size shrimp, peeled (I use frozen)
1 cup shredded Monterey Jack cheese
1 can kernel corn, drained (optional)

Directions:
Melt butter in a Dutch oven 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 corn (if using) and cheese until melted. Serve immediately.