Cheese-Shrimp Chowder

3 Medium potatoes -- peel/dice

1 cup Sliced celery with tops

1 Large onion -- chopped

2 cups Boiling water

1/4 teaspoon Pepper

1 can Evaporated milk

8 ounces Process Cheddar cheese -- shredded

1 can tiny shrimps -- (4 1/2 oz) undrained

4 tablespoons 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. From: Woman's Day 'All Appliance Cookbook #1'