Shrimp Chowder

• 12 cup salt pork, cut into small cubes
• 1 onion, peeled and chopped
• 1 quart water, boiling
• 1 cup celery, diced
• 6 medium potatoes, peeled and diced
• 2 teaspoons salt
• 14 teaspoon pepper
• 2 cups milk
• 1 lb shrimp, cooked and peeled
• 2 tablespoons butter
• 2 tablespoons flour

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.

salt pork, onion, water, celery, potatoes, salt, pepper, milk, shrimp, butter, flour

Taken from www.food.com/recipe/shrimp-chowder-291278 (may not work)