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.
- 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
- 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.
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.