With only three ingredients, this chowder couldn’t be any simpler! “I like recipes that get me out of the kitchen in a flash,” says Martha Castille of Opelousas, Louisiana. “I often serve this dish with crackers or hot bread and a green salad.”
- 1 package (11 ounces) cream of potato soup mix
- 1 cup frozen mixed vegetables
- 1 pound cooked small shrimp, peeled and deveined
- In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through. Yield: 12 servings (3 quarts).
Originally published as Potato Shrimp Chowder in Simple & Delicious January/February 2007, p26
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