Okay, bloggie friends, this one is a must-try. Believe me. I found this recipe in Southern Living magazine about five years ago and tore it out. I don't know why. I don't typically find recipes that way and I've never really cared for traditional clam chowder before, so who knows why I decided to try it, but I did, and it's been a regular in the Nowlin house every winter since! Of course if I make it, you know it's super easy and this one really doesn't get any easier. And it's so so so delicious. Like I said, even if you don't consider yourself a chowder lover, try it anyway. I don't think you'll be disappointed one bit. Enjoy! Prep/Cook Time: 15-20 minutes - Yes, it's true - start to finish...that's it! Perfect to make after a long day at the office!
Yield: Makes 12 cups (usually enough for James and I to eat twice)
Ingredients
- 2 tablespoons 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 teaspoon ground red pepper
- 1 1/2 pounds medium-size shrimp, peeled (I buy one package of the medium or large frozen shrimp at my Kroger - which is about 10-12 oz, and it's enough for us.)
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Garnish: chopped fresh parsley
Preparation
Melt butter in a Dutch oven (I just use a large sauce pan) 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 cheese until melted. Garnish, if desired. Serve immediately.
To view and print recipe on SL website, click here.
No comments:
Post a Comment