Shrimp Chowder (aka Seafood Crack) *

1 1/2 pounds baby Yukon gold potatoes
1/4 cup butter
4 stalks celery, chopped
3/4 large yellow onion, finely diced
16 oz cream cheese
2 1/2 cups milk
1 1/2 pound frozen cooked medium shrimp, thawed and tails removed
1/2 cup chicken broth
1/2 tsp salt
6 slices crisply cooked bacon, crumbled
1 tsp freshly ground black pepper


Boil potatoes in salted water.  Cook until tender, about 10 minutes.  Drain and set aside.  In 5 quart pot over medium heat, melt butter.  Add celery and onion; cooking and stirring frequently until softened.  Reduce heat to medium low.  Add cream cheese and milk; cook, stirring constantly to avoid burning until cream cheese is completely smooth.  Stir in potatoes, shrimp, broth, salt, pepper and bacon.

Serves 8