soupy goodness

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One of our favorite cold weather indulgences is a piping hot bowl of Quick Shrimp Chowder. Trust me.
It's both quick and fantastically yummy. My mom first made it for Christmas many years ago, and after I introduced my hubs to it, it's become a family favorite.

Here's my version of the soup. It's not the original recipe because we've adapted it to our own taste. Do as you like, play with the levels of flavor ingredients. It's yum-o.

QUICK SHRIMP CHOWDER

• 1/2  Large white onion, diced
• 2 tbsp Butter
• 2 Cans Campbell's Cream of Potato soup
• 3 1/2 cups Milk (whole or 2%)
• 1- 1 1/2 pounds uncooked, peeled, thawed shrimp
• 1/4 tsp Cayenne pepper
• 1 cup Monterrey Jack Cheese
• Freshly chopped parsley
• Oyster crackers

1. Melt butter in dutch oven over medium heat. Add onion, saute 8 minutes, or until tender.
2. Stir in soup, milk and pepper, bring to a boil.
3. Add shrimp.
4. Reduce heat, simmer for 5 minutes, or until shrimp turn pink, stirring often.
5. Stir in cheese until melted.
6. Garnish with parsley and serve with crackers.

Trust me, this is the perfect (not thin food) soup for a cold day. We always have the ingredients in the house, and the leftovers never say in the fridge for long-----------

(or if they do, trust me, you'll have to fumigate when you dump it-- Cory knows what I mean. Hi CORY!) 

Also, step 4 is very important-- STIR OFTEN! If the potatoes burn themselves to the bottom of the pan, your whole pot of soup will be a disaster.

Good eats, my friends.