I picked this one from Mary's collection of "quick and easy" recipes because it's cold and rainy right now.
If it had been hot and sunny, I might have moved to chopped Julienne salad or something like that.
(Okay,PAUSE RIGHT NOW FOR A REALITY CHECK. IS THERE ANYONE OUT THERE WHO IN THEIR RIGHT MIND OR LEFT BRAIN THINKS MARY CONNEALY, FARM WIFE EXTRA-ORDINAIRE, WRITER OF AWESOME AWARD-WINNING NOVELS MAKES JULIENNE SALAD FOR HER COWBOY HUSBAND??????)
Back to: EASY SHRIMP CHOWDER
1/4 cup chopped green onions
2 small cloves garlic, minced
1/8 tsp. cayenne pepper
1 to 2 cups sliced mushrooms (optional)
1 Tablespoon butter
12-16 oz. fresh or frozen shrimp
2 cans cream of potato soup (Ruthy note: Bear Creek Cream of Potato soup would be even better, just make according to directions and use seasonings listed here)
8 oz package cream cheese, light (You know that's not a Ruthy recommendation, right? Because why on earth are you making chowder with cream of potato soup and going with light cream cheese. Use the real stuff and don't TELL MARY.)
2 soup cans milk (if you use canned soup)
If you use the Bear Creek Soup, double the seasonings listed here. Bear Creek makes a 1/2 gallon of deliciousness. Twice the seasonings works out perfectly.)
Saute the onion, garlic and cayenne pepper in the butter (I added a smidge more butter, but not to Paula Deen levels, more like... Julia Child levels. Like 1/4 cup)
Blend these seasonings into soup. Add the shrimp and mushrooms about ten minutes before serving and let them heat through. A cooked, cubed potato or two is never a bad idea, right?
I'm Irish. There is no such thing as too many potatoes. :)
Serve hot with crusty bread on the side, and do NOT COUNT CARBS TONIGHT.
Spare yourself the angst.
For this one time, ignore the carb count and enjoy!