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Shrimp Chowder

1/4 c. margarine
4 lg. onions, sliced
6 med. potatoes, diced
1 tbsp. salt
1 tsp. seasoned pepper
6 c. milk
2 c. (8 oz.) shredded processed cheese
2 lbs. shrimp, cleaned
3 tbsp. chopped parsley

In Dutch oven over medium heat, in hot margarine, cook onions until tender. Add 1 cup hot water, potatoes, and salt and pepper. Reduce heat to low; cover and simmer for 15 minutes or until potatoes are tender; do not drain. Meanwhile, in a medium saucepan over low heat, heat milk with cheese until cheese has melted, stirring often; do not boil. Add shrimp to potatoes and cook until they are pink and tender, about 3 minutes. Add to cheese mixture. Heat but do not boil; sprinkle with parsley. Serves 8.

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