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Jeff Wright

Quick & Easy Shrimp Chowder


  • 2 Tbsp butter 
  • 1 medium chopped onion 
  • 2 (10-1/2 oz) cans cream of potato soup (undiluted) 
  • 3-1/2 cups milk 
  • 1/4 tsp ground red pepper
  • 1-1/2 lb medium-sized shrimp, peeled
  • 1 cup Monterey Jack cheese, shredded


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. Makes 12 cups.