Recipe - Mushroom-Shrimp Chowder

3 cn (10.5oz) condensed cream of
mushroom soup
3 Soup cans milk
1 ds Cayenne pepper
1 pound Cleaned; cooked shrimp

Combine soup and milk gradually, and stir until smooth. Heat to simmering,
stirring constantly. Do not boil. Add cayenne and shrimp. Heat through.
Yield: 6 to 8 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.