Quickie Shrimp Chowder
My MiL went for thirds on this one!
1/4 tsp vegetable oil
2 slices bacon
2 cups frozen corn OR mixed vegetables if you want more color
1 small clove garlic, minced OR garlic powder to taste
1 package (10 oz, or one ring pack) frozen cooked shrimp, thawed and chopped (save the water in the package for shrimpier flavor)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can water
1 can milk
Heat the oil in a medium saucepan over medium-high heat. Add the bacon and cook until crisp. Crumble the bacon and add the garlic and corn or vegetables. Add the shrimp (and the water they released during thawing, if you want). Cook over medium heat for one or two minutes. Add both cans f soup, the water and the milk. Bring quickly to a boil, then turn off the heat and cover. Let rest 5 to 10 minutes, accompany with mini Ritz crackers or wheat thins (what I use; Dear Heart crumbles his into the chowder, I drop them in whole one by one).
1/4 tsp vegetable oil
2 slices bacon
2 cups frozen corn OR mixed vegetables if you want more color
1 small clove garlic, minced OR garlic powder to taste
1 package (10 oz, or one ring pack) frozen cooked shrimp, thawed and chopped (save the water in the package for shrimpier flavor)
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can water
1 can milk
Heat the oil in a medium saucepan over medium-high heat. Add the bacon and cook until crisp. Crumble the bacon and add the garlic and corn or vegetables. Add the shrimp (and the water they released during thawing, if you want). Cook over medium heat for one or two minutes. Add both cans f soup, the water and the milk. Bring quickly to a boil, then turn off the heat and cover. Let rest 5 to 10 minutes, accompany with mini Ritz crackers or wheat thins (what I use; Dear Heart crumbles his into the chowder, I drop them in whole one by one).