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  • Brenda Schweitzer

    Creamy, thick, yummy Shrimp Chowder Soup #recipe. YUMM. #Seafood #Shrimp #Soup #Chowder

  • Joan Matts

    Quick Shrimp Chowder 1/19/14 I made quite a few changes to this soup. Added carrots and real potatoes, instead of cream of potato soup, I used cream of shrimp soup, added a ton of seasoning and used hake, swai and shrimp. We forgot to add the cheese and didn't even miss it. I have a recipe for homemade "cream of", maybe start with that next time.

  • Joe McLeer

    Southern Style Shrimp Recipes | Quick Shrimp Chowder | SouthernLiving.com

  • Dana Taha

    Quick Shrimp Chowder We've streamlined this favorite creamy shrimp chowder by using canned soup as the base. YIELD: Makes 12 cups COOK TIME:20 Minutes PREP TIME:15 Minutes COURSE: Soups/Stews 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 fresh shrimp, peeled* 1 cup (4 ounces) shredded Monterey Jack cheese Garnish: chopped fresh parsley Oyster crackers (optional) Preparation 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 cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

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