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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Cajun Country -- New Iberia, Louisiana