Name: Cheese shrimp Chowder
Ingredients: 3 potatoes, peeled and diced; 1 cup sliced celery with tops; 1 large onion, chopped; 2 cup boiling water; 1/4 teaspoon pepper; 1 can evaporated milk; 8 ounce process cheddar cheese, shredded; 1 can (4 1/2 oz) tiny shrimps, undrained; 4 tablespoon dry sherry; salt to taste; chopped parsley

Cheese shrimp Chowder

Cooking MethodSlow Cooker

Ingredients

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

Instructions

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.