Put the unpeeled potatoes in a saucepan with enough salted water to cover.

Bring to a boil over medium-high heat and cook, covered, until tender, about 10 minutes.

Drain.

You can cook and drain the potatoes and chill them, covered, up to 3 days ahead.

Meanwhile, melt the butter in a 5-quart pot over medium-high heat.

Add celery and onion and cook, stirring frequently, until they soften.

Reduce the heat to medium-low.

Add the diced cream cheese and milk; cook, stirring, until the cream cheese is completely melted and smooth.

Stir in the cooked potatoes, shrimp, white wine, salt, and black pepper.

Cook over medium-low heat, stirring occasionally, until heated through.

Serve the shrimp chowder topped with crumbled bacon, freshly ground black pepper, and garnish with the celery leaves.

Enjoy your homemade Shrimp Chowder!