Quick Shrimp Chowder

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by: Cynthia J. Strickland

2 T butter or margarine 2 (10.75 oz.) cans cream of potato soup 1 medium onion, chopped 3 1/2 c milk 1/4 t ground red pepper 1 1/2 lbs. medium fresh shrimp, peeled 1 c (4 oz.) shredded Monterey jack cheese Fresh chopped parsley Oyster crackers

Southern Living, January 2004 ed. "A friend of the family prepared this dish for my wife and I recently. It was so delicious and simple, I had to ask for the recipe. I hope you will enjoy it as much as we did."      - Scottie Mayfield

Melt butter in 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 for 5 minutes or until shrimp turn pink, stirring often. Stir in cheese until melted. Garnish with parsley and serve with crackers if desired. Serve immediately. Makes 12 cups.