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Cheese-Shrimp Chowder
3 potatoes, peeled and diced
1 cup sliced celery with tops
1 large onion, chopped
2 cups boiling water
1/4 teaspoon pepper
1 can evaporated milk
8 ounces process cheddar cheese, shredded
1 can (4 1/2 oz) tiny shrimps, undrained
4 tablespoons dry sherry
salt to taste
chopped parsley
Put potatoes, celery, onion and boiling water in cooker. Cover
andcook on low 10 to 12 hours (high, 3 to 4 hours) or until
potatoesare 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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Shrimp Chowder