A rich, creamy delectable chowder. A must have comfort food on cold winter evenings. Add a salad and some crusty French bread and you have a meal. Chowders can be made with virtually any seafood.
In a medium saucepan, sauté onions in margarine, add shrimp and cook about 5 minutes. Add the corn and clam chowder and cook until the shrimp turns pink. Add salt and black pepper to taste and a dash of cayenne (optional).
If the soup is too thick, add a little milk, then stir and cook a little longer. Serve with crackers.
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