Shrimp Chowder

Directions

1. 1
   In a large pot, cover onions and potatoes with water.
2. 2
   Simmer, covered, for 25 minutes, until vegetables are tender.
3. 3
   In large saucepan, melt butter and blend in flour.
4. 4
   Gradually add milk and cook until thickened, stirring frequently.
5. 5
   Add milk mixture and shrimp to the soup pot.
6. 6
   Simmer 5 minutes.
7. 7
   Add half and half. Stir well and reheat.
8. 8
   Do not boil.
9. 9
   Add salt and pepper and serve. Yields 2 quarts.