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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp Chowder Recipe

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This recipe for Shrimp Chowder is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 to 7 large potatoes, peeled and cubed
2 tablespoons butter
1 onion, chopped fine
4 stalks celery, chopped fine
1 can cream of celery soup
2 cans milk
3/4 teaspoon garlic salt
pepper to taste
1/2 lb Velveeta cheese, cut in chunks
1 1/2 lbs shrimp (frozen cooked salad shrimp)
Directions:
Directions:
Saute onions and celery in 2 tablespoons butter. Add cubed potatoes and just enough water to barely cover potatoes. Cook until potatoes are tender, about 15 minutes.

While potatoes are cooking, thaw shrimp and drain on paper towels.

When potatoes are tender, use a potato masher and just mash slightly to break up the cubes a little.

Add cream of celery soup,garlic salt, pepper, canned milk and Velveeta cheese. Cook over low heat just until the cheese melts and is blended.

Add shrimp and heat thoroughly but being careful to not overcook.
Number Of Servings:
Number Of Servings:
16 servings (1 cup each)
Personal Notes:
Personal Notes:
Sherry may be added to taste. If too thick, dilute with half and half.
Garlic salt may be omitted and salt added to taste.

 

 

 

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