Cajun Shrimp Potato Chowder

This creamy full-flavored soup is as perfect for company as it is for the family. If you make the chowder ahead, reheat, then add the spinach just before serving.

Step: 1

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, saute 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.

Step: 2

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.

Per Serving: 239 calories; protein 22.2g; carbohydrates 27.6g; fat 4.3g; cholesterol 122.9mg; sodium 390.7mg.

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