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Shrimp Chowder

1 tb Margarine, reduced-calorie
3 c Potatoes; peeled and cubed
1/4 lb Canadian bacon - cut in 1/2" cubes
1 c Onions; chopped
1/2 ts Salt
1/2 ts White pepper; ground
2 tb Beef bouillon, salt-free
2 c Water
2 c Evaporated skim milk
24 lg Shrimp; peeled and deveined
1/2 c Green onions; finely chopped

Melt the margarine in a 5-qt Dutch oven over high heat. Add 2 cups of the potatoes, the bacon, onions, salt and white pepper. Cook for 15 mins, stirring often. Dissolve the bouillon granules in water and add to the pot along with the milk and remaining potatoes. Cover and cook for 20 mins, or until the potatoes are tender, stirring often. Transfer half of the potato mixture to a food processor and process until smooth; return to the pot. Add the shrimp and green onions; cook, covered, 10 mins longer. Makes 10 cups.

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