Quick Shrimp Chowder

This recipe was inspired by one on MyRecipes that called for two cans of CoC.  For brevity's sake, I won't go into how to make your own "cream of" soup - though it's quite easy and a variety of recipes abound online.  Or you can look for alternative options available at the store (Amy's and Health Valley are two brands that come to mind).

I had made a cream of potato soup earlier in the week, so I used those leftovers and added some homemade chicken glace. The result was divine.  A definite repeat meal.

Quick Shrimp Chowder

2 tbsp butter
2 tbsp flour
1 large shallot, chopped
1 cup cream of potato soup
3 tbsp chicken glace
3 1/2 cups milk
1/4 tsp ground pepper
dash of cayenne pepper
salt
1 1/2 pounds medium-size fresh shrimp, peeled
1  cup  (4 ounces) shredded Monterey Jack cheese

Garnish: chopped fresh parsley
Oyster crackers (optional)

Heat a large pot or Dutch oven over medium-high heat.  Add butter and melt until lightly browned. Add shallot and sauté 8 minutes or until tender. Add flour and stir until coated.  Stir in soup, glace, milk, pepper, cayenne and salt to taste; bring to a boil. Add shrimp and simmer, stirring often, 5 minutes or just until shrimp turn pink. Reduce heat to low and simmer until well thickened.  Stir in cheese until melted. Garnish, if desired. Serve immediately with oyster crackers, if desired.