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Jeff Wright, Commercial Auto

Shrimp Chowder


2 Tbsp butter 
¼ tsp ground red pepper
1 medium onion, chopped 
2 10-½-oz cans cream of potato soup (undiluted) 
3 ½ cups milk
1 ½ 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 for 5 minutes or just until shrimp turns pink. Stir in cheese until melted. Makes 12 cups.