Quick Shrimp Chowder With Roasted Bell Pepper and Corn |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a wonderful chowder that is easy and quick to make. Everyone will love this! We got this out of a Southern Living magazine but my husband has tweeked it a little by adding the corn and bell pepper. They add great flavor and crunch. You can omit them if preferred. I prefer to serve this with some crusty garlic bread. Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
2 (10 3/4 ounce) cans cream of potato soup |
3 1/2 cups milk |
1/4 teaspoon ground red pepper |
1 1/2 lbs shrimp (peeled) |
4 ounces corn |
1/2 roasted red pepper, chopped |
4 ounces shredded monterey jack cheese |
chopped fresh parsley |
Directions:
1. Melt butter in a dutch oven over medium heat; add onion, saute 8 minutes or until tender.
2. Stir in cream of potato soup, milk, and pepper; bring to a boil.
3. Add shrimp and corn, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink.
4. Add bell pepper, then cheese and stir until melted.
5. Garnish if desired. Serve immediately.
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