Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Shrimp Chowder

1 stick butter
6 med. potatoes, cubed
4 med. onions, diced
2 lb. raw shrimp, peeled (deveined if you wish)
4 cans cream of mushroom soup
10 oz. sharp cheese, shredded
Salt & white pepper to taste
1/8 tsp. mace
Sliced fresh or canned mushrooms if you wish


Boil potatoes in 2-3 cups salted water. Drain. Melt butter in pan and cook onions until transparent. In stock pot mix potatoes, onions, soup and spices. Heat thoroughly. Add shrimp and cheese. Cook until shrimp are pink and cheese is melted. May be served over rice. Also good with Mexican cornbread.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.