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Eastern Shrimp Chowder

3 tbsp. fat
Chopped onion
1 c. boiling water
5 pared, sliced potatoes
1 tsp. salt
1/4 tsp. pepper
1 lb. cooked canned shrimp
1 gal. milk
1 c. grated cheese
2 tsp. parsley


In hot skillet, saute onions until tender. Add water, potatoes, salt, pepper, simmer covered for 15 minutes or until tender. Add shrimp. Heat milk with cheese, stir until melted. Add parsley to shrimp and rest of ingredients. Serve at once. Makes large recipe.


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