Shrimp and Corn Chowder

This recipe is so quick and so good! TJ usually dislikes soup because it was all he could eat when he had his jaw wired shut for 6 months in high school (dang that mosh pit!) but last night he went back for seconds - unheard of! You can use cream of potato soup if you want, but I like the chunky texture of the real deal. It's very rich, so you'll need to go light on the side dishes. Keeps well in the fridge for up to 4 days but I seriously doubt it will last that long!

1 medium onion, diced

2 T. butter or margarine

2 cans potato soup

2 cups milk

1 tsp. cayenne pepper (or to taste)

1 T. sugar

1 c. frozen corn

1 lb. raw shrimp, peeled and deveined

1 c. shredded cheese

In the bottom of a Dutch oven, melt margarine and add onion. Cook for 2-3 minutes until onion begins to turn golden. Add soup, milk, pepper, sugar and corn. Bring to a boil, then reduce heat and add shrimp. Cook until shrimp are pink, stirring every so often to keep the bottom from sticking. Stir in cheese and cook until cheese is melted.

Great with a green salad, fruit, and crusty bread!