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Shrimp Chowder

Shrimp Chowder

Lily Coleman
This shrimp chowder is creamy, yummy, and very easy to make with leftover cooked potatoes and shrimp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Servings 4
Calories 400 kcal

Ingredients
  

  • ½ cup sliced celery
  • ⅓ cup finely diced onion
  • 2 tablespoons butter
  • 8 ounce package cream cheese diced
  • 1 cup milk
  • 1 ½ cups cooked cubed potatoes
  • ½ pound frozen cooked shrimp thawed and drained
  • 2 tablespoons dry white wine
  • ½ teaspoon salt

Instructions
 

  • Gather the ingredients.
  • Heat butter in a large soup pot over medium-low heat. Add celery and onions; cook and stir until vegetables are completely softened, about 5 to 10 minutes.
  • Add cream cheese and milk; stir over low heat until cream cheese is completely melted.
  • Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally; serve.