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Shrimp Chowder

2 c. fresh shrimp (or canned)
1 sm. onion, chopped fine
2 c. diced raw potatoes
2 tbsp. salt
2 pt. scalded milk
1 c. boiling water*
Celery salt

*If canned shrimp are used, use 1/2 cup water and 1/2 cup shrimp juice. Cook onion and potatoes in boiling water; add shrimp when potatoes are soft. If fresh shrimp are used, cook 1 more minute. If canned, immediately add milk and seasonings. Let set for 1/2 hour. Reheat to scalding and serve. Do not let boil.

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