Shrimp Chowder - cooking recipe

Ingredients

1/2 c. celery slices
1/3 c. finely chopped onion
2 Tbsp. Parkay margarine
1 (8 oz.) pkg. cream cheese, cubed
1 c. milk
1 1/2 c. cubed cooked potato
1 (6 oz.) pkg. frozen, cooked, tiny shrimp, thawed and drained
2 Tbsp. dry white wine
1/2 tsp. salt

Preparation

Saute celery and onions in margarine.
Add cream cheese and milk; stir over low heat until cream cheese is melted.
Add remaining ingredients; heat thoroughly, stirring occasionally. Makes approximately four 1-cup servings.