Quick Shrimp Chowder
Preparation time: 10 minutes
Total time: 25 minutes
Serving size: Serves 6
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2 tablespoons butter or margarine
2 (10.75 oz.) cans cream of potato soup
1 medium onion, chopped
3 1/2 cups Meadow Brook milk
1/4 teaspoon ground red pepper
1 1/2 lbs. medium fresh shrimp, peeled
1 cup (4 oz.) shredded Monterey Jack cheese
Fresh chopped parsley
Oyster crackers
Directions:
Melt butter in Dutch oven over medium heat. Add onion and sauté 8 minutes or until tender. Stir in cream of potato soup, Meadow Brook milk and pepper; bring to a boil. Add shrimp. Reduce heat and simmer for 5 minutes or until shrimp turn pink, stirring often. Stir in cheese until melted. Garnish with parsley and serve with crackers if desired. Serve immediately. Makes 12 cups.
This recipe uses Meadow Brook Whole Milk.
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