Shelly's Recipe

SOUTHERN SHRIMP CHOWDER

Category: Chowders

1/4 lb salt pork, in 1/4-inch dice
1 lb ground round beef
1 medium onion, finely chopped
1/2 cup green pepper, cubed
3 cups boiling water
2 cups potatoes, peeled and cubed
1 (16-oz) can tomatoes, chopped, juice reserved
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1 or 2 dashes of Tabasco sauce, to taste
1 1/2 lbs shrimp, cooked, shelled, and cleaned
3 tbsp chopped parsley

In a medium (3-quart) saucepan, try out the salt pork to release its fat and until crisp, about 8 minutes over medium heat. Add the onion and green pepper and saute until tender, about 10 minutes.

Pour in the hot water. Add potatoes, tomatoes, bay leaf, salt, if desired, pepper, and Tabasco sauce. Bring slowly to a boil and then turn heat to low to simmer for about 15 minutes or until potatoes are tender but not mushy.

Add shrimp and parsley and continue cooking 3 to 4 minutes. Remove bay leaf and discard. Serve in heated bowls with saltines on the side. Serves 6