"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore


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This recipe for “POT O’ GOLD” CHOWDER, by , is from GENERATIONS OF GREAT FOOD, 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!

Donnette Bowman


2 tbls. butter
1/2 cup chopped onions
1/2 cup chopped celery
2 cans (10 oz. each) frozen condensed oyster stew
1 lb. frozen fish fillets
1 lb. frozen raw shrimp, peeled and deveined.
1 lb. frozen straight cut French fried potatoes (bag or carton)
1 pkg. frozen succotash (10 oz.)
1/2 tsp. salt – 1/2 tsp. pepper
1 qt. milk (scalded)
6 slices bacon, cooked and crumbled
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup chopped parsley

In a 5 quart or larger pot melt butter; sauté onion and celery until tender. Add frozen oyster stew, frozen fillets, frozen shrimp, frozen potatoes and frozen succotash.
Sprinkle with salt and pepper.
Pour hot milk over all.
Simmer covered for at least 1/2 hour.
Serve garnished with bacon, cheese, and parsley.

Makes 6 to 8 servings.

Number Of Servings:
Number Of Servings:




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