Quick shrimp chowder
Recipe by Amanda Williams
2 T. butter
1 med. onion
2 (10 oz.) cans cream of potato, undiluted
3 1/2 c. milk
1/4 tsp. ground red pepper
1 1/2 lb. med. shrimp, peeled
1 c. shredded Monterey Jack cheese
Oyster Crackers (opt.)
1. Melt butter in Dutch oven over medium heat; add onion, saute ~8 min. 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. Serve immediately.
2. *1 1/2 lb. peeled crawfish tails or 3 c. chopped cooked chicken may be substituted for the shrimp.
main courses, soup, shrimp May 12, 2011 18:40
Author Southern Living
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I'm from Australia and I'm not sure what a Dutch Over is. Could you please explain? I like the sound of this recipe. Would a heavy based saucepan with a lid work just as well?
Also, we don't have Monterey Jack cheese down under. What sort of cheese is this - a sharp, mild, matured, creamy etc?