Shrimp Chowder - cooking recipe

Ingredients

2 c. chopped potatoes
1 small onion, chopped
2 c. water
4 Tbsp. soft butter
2 Tbsp. all-purpose flour
4 c. low-fat milk
2 c. cooked, chopped shrimp
1 c. half and half
salt and pepper to taste

Preparation

In a large pot, cover onions and potatoes with water.
Simmer, covered, for 25 minutes, until vegetables are tender.
In large saucepan, melt butter and blend in flour.
Gradually add milk and cook until thickened, stirring frequently.
Add milk mixture and shrimp to the soup pot.
Simmer 5 minutes.
Add half and half. Stir well and reheat.
Do not boil.
Add salt and pepper and serve. Yields 2 quarts.