“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.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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