Shrimp Chowder

After the icing extravaganza of 2009 (by the way Lucy, I took pictures but didn't have time to upload them..so tomorrow..be prepared!), I managed to throw together a dinner as well.

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

Yield

Makes 12 cups

Ingredients

• 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)

Preparation

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.