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Cheese shrimp Chowder

Cooking MethodSlow Cooker

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

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.

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