Creole Shrimp Chowder

1/2 cup thin celery slices
1/3 cup finely chopped green pepper
1/3 cup finely chopped onion
2 tbsp. margarine
One 8-oz. pkg. cream cheese, cubed
3/4 cup milk
1 garlic clove, minced
1/2 tsp. paprika
1/4 tsp. ground black pepper
1/8 to 1/4 tsp. ground rd pepper
1/4 tsp. dried oregano leaves
1-1/2 cup cubed cooked potato
One 6-oz. pkg. frozen cooked tiny shrimp, thawed
2 tbsp. dry white wine

Saute celery, green peppers and onions in margarine until tender. Add cream cheese, milk, garlic and seasonings; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 4 one cup servings. Variations: Substitute light Philadelphia Brand Neuchatel cheese for cream cheese. Substitute dried thyme leaves for dried oregano leaves.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana