Cajun Shrimp Potato Chowder
United States Potato Board
- Yield: 6 servings
If you make the chowder ahead, reheat, then add the spinach just before serving.
Ingredients
- 1teaspoon olive oil
- 1/2cup chopped onion
- 1/2cup chopped red bell pepper
- 1 1/2pounds cubed red potatoes
- 2cups reduced sodium chicken broth
- 1teaspoon garlic powder
- 3/4teaspoon dry mustard
- 1/2teaspoon each: paprika and salt
- 1pound medium shrimp
- 2cups 2 percent milk
- 2tablespoons flour
- 1 1/2cups chopped fresh spinach
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, sauté 5 minutes. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.
Recipe courtesy of the United States Potato Board
Nutritional Info *per serving
- Calories 198
- Fat 7g
- Cholesterol 183mg
- Sodium 602mg
- Potassium 1530mg
- Carbohydrate 47g
- Fiber 4g
- Protein 18g