We had Quick Shrimp Chowder. It was ridiculously fast (hence the name...duh), easy, and so yummy! Great dinner for a chilly evening on the couch under the electric blanket. And it was very WW friendly. The entire recipe serves 12...I only made 1/2...and then was able to eat a 1/4 of that for only 6 points. Did you follow that?? Hm. If not, just know it's healthy and yum!
I've been finding my recipes lately on My Recipes, a division of Southern Living. It's easy to search by ratings...so we always make 5 star meals :) It's been a yummy couple of weeks. They also feature recipes from Cooking Light which is always a plus!
So here's the recipe! Enjoy
Makes 12 cups
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 2 (10 3/4-ounce) cans cream of potato soup, undiluted
- 3 1/2 cups milk
- 1/4 teaspoon ground red pepper
- 1 1/2 pounds medium-size fresh shrimp, peeled*
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Garnish: chopped fresh parsley
- Oyster crackers (optional)
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. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.