Cheese-Shrimp Chowder
Makes about 2 quarts

3 Medium potatoes -- peel/dice
1 cup Sliced celery with tops
1 Large onion -- chopped
2 cups Boiling water
1/4 teaspoon Pepper
1 can Evaporated milk
8 ounces Processed Cheddar cheese -- shredded
1 can (4 1/2 oz) tiny shrimps -- undrained
4 tablespoons Dry sherry
Salt to taste
Chopped parsley

Put potatoes, celery, onion and boiling water in cooker.
Cover and cook on low 10 to 12 hours (high, 3 to 4 hours)
or until potatoes are tender. Stir in pepper, evaporated
milk, cheese and shrimps during last hour.

When ready to serve, stir in sherry and salt. Sprinkle with parsley.