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Shrimp Chowder

1 c. chopped celery
5 oz. jar mushrooms, drained
2 cans cream of shrimp soup
2 (12 oz.) cans Mexicorn, drained
2 (4 oz.) cans tiny shrimp
1/8 tsp. white pepper (scant)
2/3 c. chopped onion
4 tbsp. butter
4 c. milk
2 c. canned white potatoes
1/4 tsp. salt (optional)
1/8 tsp. cayenne


Brown celery, onions and mushrooms in butter. Add rest of ingredients and simmer until piping hot. Serves 8 people or makes 12 cups.


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