Ingredients

2 cups peeled, diced potato

2 cups chopped celery

3 1/2 cups skim milk, divided

1/2 cup chopped onion

1/2 teaspoon ground white pepper

1/4 cup all-purpose flour

1 pound medium-size frozen shrimp, thawed and drained

1/2 cup chopped fresh parsley

2 Tablespoons margarine

1/2 teaspoon dried thyme

1/8 teaspoon celery seeds

1/8 teaspoon salt

1/4 cup dry sherry

Preparation

  1. Combine potato, celery, 2 cups milk, onion, and pepper in a Dutch oven. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 to 12 minutes or until potato is tender.

  2. Combine remaining 1 1/2 cups milk and flour in a small bowl; stir well, and add to potato mixture, Stirring constantly. Add shrimp and next 5 ingredients. Cover and cook over medium-high heat 10 minutes or until thickened and bubbly. Remove from heat, and stir in sherry.