Cheese-Shrimp Chowder

3 med. potatoes, peeled and diced
1 c. sliced celery with tops
1 lg. onion, chopped
2 c. boiling water
1/4 tsp. pepper
1 can evaporated milk
8 oz. Cheddar cheese, shredded
1 can tiny shrimp, undrained (41/2 oz.)

4 tbsp. dry sherry
salt to taste
chopped parsley

Put potatoes, celery, onion and boiling water in Crockery Pot. Cover and cook on lot 10 to 12 hours (3 – 4 on high) or until potatoes are tender.

Stir in pepper, evaporated milk, cheese and shrimps during last hour.

When ready to serve, stir in sherry and salt. Sprinkle with parsley.

Makes about 2 quarts.

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