this is a great, inexpensive weeknight meal that you can add the final ingredients to after you get home. by the time you hug everyone and get the table set, it's ready to ladle
Cheese and Shrimp Chowder
3 potatoes, peeled and diced
1 cup sliced celery with tops
1 onion, chopped
2 cups boiling water
1/4 tsp pepper
1 can evaporated milk
8 oz Cheddar cheese, shredded
4 1/2-oz can tiny shrimp, undrained
4 tbs dry sherry
salt to taste
Put potatoes, celery, onion and boiling water in crockpot. Cover and cook on low 10 to 12 hours or until potatoes are 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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