Cheese-Shrimp Chowder

3 md Potatoes; peel/dice
1 c Sliced celery with tops
1 lg Onion; chopped
2 c Boiling water
1/4 ts Pepper
1 cn Evaporated milk
8 oz Process cheddar cheese; shredded
1 cn Tiny shrimps; (4 1/2 oz) undrained
4 tb 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. Makes about 2 quarts.

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