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.