Shrimp Chowder - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed cream of shrimp soup
1 c. milk, half and half or light cream
1/4 c. cream or dry sherry (not cooking sherry)
1 Tbsp. margarine or butter (optional)
8 oz. fresh or frozen small shrimp, peeled and deveined (about 1 c.)

Preparation

In a 2-quart saucepan, combine condensed soup, milk and sherry. Bring just to boiling. Add margarine or butter if desired. Reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Chop shrimp if desired. Add shrimp to mixture; return to boiling. Reduce heat and simmer for 1 to 2 minutes more or until shrimp are just cooked through. To serve, ladle into individual serving bowls. Garnish with cilantro sprigs if desired. Makes 4 main dish servings.