|
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, corn, 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.
|
