GLAZE's Recipe

Corn and Shrimp Chowder

Category: Recipes

1 1/2 cup chopped fesh onion
1 clove chopped garlic, or-garlic powder to taste
3 cups diced celery
1/2 ib. butter
2 large carrots-grated
2 tsp.seasoned salt
1/2 tsp.ground black pepper
1/8 tsp. cayenne pepper
2 cups water

Cook all the above together until just soft.
Add:
5 lbs. cleaned uncooked shrimp.Cut into bite-sized pieces
1 medium green pepper-diced finely

Cook for 5 minutes after it comes to a boil.

Add:

5 boxes frozen white corn. (Canned ok-3 cans)
5 tablespoons sugar

Cook 5 minutes longer after it comes to a boil.

Thicken this with 3/4 cup flour made into
paste-pouring consistency.Whenthis boils, add almost two quarts milk ( or one pint half-n- half). Add more milk if you like it thin.

Do not boil this; but, when good and hot,add 2 cups shredded cheddar cheese.

Keep just warm over very low heat until ready to serve. Just before serving, add 4 tablespoons lemon juice.

Serves 8 people-2 helpings each

Nelwyn Butler (daughter of Clara Glaze and Huey Miller)