Shrimp And Oyster Chowder
|Frozen cream of shrimp soup||1 Can (10 oz)|
|Frozen oyster stew||1 Can (10 oz)|
|Frozen canned potato soup||10 1⁄4 Ounce|
|Light cream||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
In a large saucepan, heat 1 (10-oz.) can each frozen cream of shrimp soup and frozen oyster stew and 1 (10 1/4-oz.) can frozen potato soup until all soups are thawed, stirring frequently.
Stir in 2 cups light cream, 1 cup milk, 1/2 teaspoon thyme and 1/4 tea spoon white pepper.
Heat but do not boil.
Top each serving of hot chowder with 1 teaspoon butter or margarine (from 2 tablespoons) and a dash of paprika.