Recipe by mollypaul
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.
Top Review by Elisabetta47
This is wonderful. It's rich without containing cream or half and half. I substituted bacon for the salt pork and crumbled it in the finished soup. It's reminiscent of an Oregon coast Mo's Chowder. Thanks for a new family favorite.
- 1⁄2 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
- 1⁄4 teaspoon pepper
- 2 cups milk
- 1 lb shrimp, cooked and peeled
- 2 tablespoons butter
- 2 tablespoons flour
Directions See How It's Made
- Fry salt pork over low heat, taking care not to scorch.
- When crisp, strain meat out (this is good in crackling bread), add chopped onion and cook until translucent.
- Add water and celery; simmer for 15 minutes.
- Add potatoes and seasonings; cook until potatoes are tender, about ten minutes.
- Add milk and shrimp; heat to scalding point.
- Blend butter and flour together; add to soup and continue heating for 3 or 4 more minutes, stirring constantly to keep smooth.