"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

David Forbe’s Shrimp and Corn Chowder Recipe

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This recipe for David Forbe’s Shrimp and Corn Chowder, by , is from Millie's 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!

Contributor:  
Contributor:  
Millie Gardner

Category:
Category:

Ingredients:  
Ingredients:  
3 cups diced onions
3 cups diced potatoes
2 cans sweet corn kernels, yellow preferred
1 stick butter
1 lb. velveta cheese
1 qt. Half and half
1.5 to 2 lb. shrimp

Directions:
Directions:
Sauté onions in butter until translucent.

In crockpot, add sautéed onions/butter and potatoes. Add 2 cups water.

Cook on high until potatoes are done but not mushy.

Add corn, velvetta, and half and half. Turn to low.

1 hour before serving time add shrimp and continue to cook on low.

You can add cooking sherry if you like.

 

 

 

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