Shrimp & Potato Chowder

As I type, there are kids running around the cul-de-sac outside my window with shorts and tank tops on.  It is October 6.  In Pittsburgh, PA.  Who knew?  The weather has been spectacular of late; unseasonably warm days, impossibly blue skies and perfectly cool nights.  Apparently Mother Nature's second helping of summer is about to expire, so we'll soak it up while we can.  And when it's gone, we'll soak up this yummy dinner instead.

I love how easy this soup is to toss together.  It's got a bit of a bite, and lots of coziness.  Pair it with a crusty sourdough bread and you've got a quick---and pretty healthy---dinner.

Shrimp & Potato Chowder
2 TBS butter
1 medium onion; chopped
2 cans cream of potato soup*
3 1/2 cups milk**
1/4 tsp ground red pepper--more or less, depending on your preference
1 1/2 lbs fresh shrimp (peeled)***
1 cup shredded Monterrey Jack cheese

Saute onions in butter until tender.  Stir in soup, milk and pepper.  Bring to a boil.  Add shrimp and reduce the heat and simmer, stirring often (about 5 minutes).  Add in the cheese and serve immediately.



*I've tried making my own to avoid buying a can of cream of whatever.  See below.
**I use skim and it's just fine
***I buy frozen shrimp; thaw them, take the tails off and toss 'em in!
 
Homemade Cream of Potato Soup
Yield/Servings: 6 to 8 servings

Ingredients:
3 large potatoes, diced
1 quart milk
3 slices onion
3 tbs. butter
2 tbs. flour 1 tbs. salt
1/8 tsp. pepper
1/4 tsp. celery salt


Cook the potatoes until very soft, using the 2-qt. sauce pan and just enough water to cover. Cook, covered, reducing the heat to avoid scorching, after boiling starts. Scald the milk and onion in another sauce pan over moderate heat. Melt butter in Dutch oven, blend in the flour and add the milk, stirring to make a smooth sauce. Cook for 7 minutes.

Lift out the onion slices so that they do not go into the soup. Add the seasonings and the potatoes, which should be whipped to a granular consistency or rubbed through a colander-strainer. Cover and leave over very low heat until thoroughly hot.