 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This chowder is fragrant, full-flavored, and delicately creamy. Serve with a lovely, warm baguette and a nice glass of white wine. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
1/2 cup salt pork, cut into small cubes |
1 onion, peeled and chopped |
1 quart water, boiling |
1 cup celery, diced |
6 medium potatoes, peeled and diced |
2 teaspoons salt |
1/4 teaspoon pepper |
2 cups milk |
1 lb shrimp, cooked and peeled |
2 tablespoons butter |
2 tablespoons flour |
Directions:
1. Fry salt pork over low heat, taking care not to scorch.
2. When crisp, strain meat out (this is good in crackling bread), add chopped onion and cook until translucent.
3. Add water and celery; simmer for 15 minutes.
4. Add potatoes and seasonings; cook until potatoes are tender, about ten minutes.
5. Add milk and shrimp; heat to scalding point.
6. Blend butter and flour together; add to soup and continue heating for 3 or 4 more minutes, stirring constantly to keep smooth.
|
|