Total Time
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Elisabetta47 October 29, 2008

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