Shrimp Chowder
4 large onions, peeled and sliced
1/4 cup butter or margarine
1 cup boiling water
6 medium potatoes, pared and cubed
1 tablespoon salt
1/2 teaspoon pepper
6 cups milk
2 cups grated sharp Cheddar cheese
2 pounds raw shrimp, shelled and deveined
3 tablespoons snipped parsley
In Dutch oven sauté onion slices in hot butter until tender. Add boiling water, then potatoes, salt and pepper. Simmer, covered, for 20 minutes or until potatoes are tender. Do not drain.
Meanwhile, heat milk with cheese until cheese is melted and milk is hot, but NOT boiling. Add shrimp to potatoes and cook until they are pink (3 minutes).
Add hot milk and cheese mixture. Heat, but do not boil. Sprinkle with fresh parsley.
Makes 10 servings.
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