Cajun Shrimp Potato Chowder
Recipe courtesy of the U.S. Potato Board.
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 pounds cubed red potatoes
2 cups reduced sodium chicken broth
1 teaspoon garlic powder
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound medium uncooked shrimp
2 cups 2% milk
2 tablespoons all-purpose flour
1 1/2 cups chopped fresh spinach
- 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 and shrimp turns pink.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 198; Cholesterol: 183mg; Total Carbs: 47g; Fiber: 4g; Protein: 18g; Sodium: 602mg; Potassium: 1530mg.
Recipe and photograph courtesy of the U.S. Potato Board.