Shrimp Chowder

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Shrimp Chowder

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Ingredients

  • 2 large potatoes unpeeled, cut into ¾-inch cubes (about 3 cups)
  • ¼ cup butter
  • 3 stalks of celery chopped (about 1 cup), reserve the leaves for garnish
  • ⅔ cup finely diced onion
  • 2 8-ounce packages of cream cheese, diced
  • 2 cups milk
  • 1 pound frozen cooked large shrimp thawed, drained, and tails removed
  • ¼ cup dry white wine
  • ½ teaspoon salt
  • 6 slices crisp-cooked bacon crumbled
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Put the unpeeled potatoes in a saucepan with enough salted water to cover.
  • Bring to a boil over medium-high heat and cook, covered, until tender, about 10 minutes.
  • Drain.
  • You can cook and drain the potatoes and chill them, covered, up to 3 days ahead.
  • Meanwhile, melt the butter in a 5-quart pot over medium-high heat.
  • Add celery and onion and cook, stirring frequently, until they soften.
  • Reduce the heat to medium-low.
  • Add the diced cream cheese and milk; cook, stirring, until the cream cheese is completely melted and smooth.
  • Stir in the cooked potatoes, shrimp, white wine, salt, and black pepper.
  • Cook over medium-low heat, stirring occasionally, until heated through.
  • Serve the shrimp chowder topped with crumbled bacon, freshly ground black pepper, and garnish with the celery leaves.
  • Enjoy your homemade Shrimp Chowder!
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Course; Fish / Soup