If you have some fresh shrimp this quick and easy shrimp chowder is a fuss-free option to make when cooking in the outdoors.

It is the perfect balance between fresh ingredients and canned staples to create a flavorsome meal without wasting time with a long complicated preparation giving you more time to enjoy your fishing trip, camping adventure, or general outdoor gathering.

The recipe can easily be adapted for frozen shrimp, or even for other fresh seafood you cave caught that day such as white fish, crab, oysters, and clams. To kick it up a notch try adding some diced bacon when sauteing the onions.

Recipe Directions

1. Melt butter in a pot over medium heat. Add finely diced onion and sauté for 8 minutes or until transparent and tender.

2. Stir in the cream of potato soup, milk, and pepper, then bring to a boil.

3. Add the shrimp then reduce heat and simmer stirring often for 5 minutes or just until the shrimp turn pink. 

4. Stir in cheese until melted then serve immediately.

   Tip: If the soup is too thin you can add instant potato to thicken it.