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.


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


  1. 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
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