Creole Shrimp Chowder

• 1/2 lb. uncooked deveined large shrimp with shells and tails left on
• 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
• 1/2 cup water
• 1 large onion, peeled, quartered
• 3 stalks celery, quartered
• 3 sprigs fresh thyme
• 1/3 cup KRAFT Tuscan House Italian Dressing
• 1/4 cup flour
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 1-1/2 tsp. Creole seasoning
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1. Peel shrimp; place shells in Dutch oven or stockpot.
2. Coarsely chop shrimp; refrigerate until ready to use.
3. Add broth, water, onions, celery and thyme to Dutch oven.
4. Bring to boil; cover.
5. Simmer on medium-low heat 30 min.
6. Strain into medium bowl; discard strained solids.
7. Reserved strained broth for later use.
8. Heat dressing in Dutch oven.
9. Whisk in flour; cook and stir 3 min.
10. or until lightly browned.
11. Gradually whisk in strained broth until blended.
12. Add tomatoes and Creole seasoning; mix well.
13. Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min.
14. or until thickened, stirring occasionally.
15. Add shrimp and cream cheese; cook on medium-low heat 5 min.
16. or until cream cheese is completely melted and shrimp are done, stirring occasionally.

shrimp, chicken broth, water, onion, stalks celery, thyme, italian dressing, flour, salt, creole seasoning, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/creole-shrimp-chowder-185134.aspx (may not work)