After taking my first trip to New Orleans earlier this year (which I blogged about at this link to SacFoodies.com, where I also blog), I’ve had Mardi Gras on my mind ever since! Since I can’t get back to NOLA for the festivities this year, cajun foods will have to fill the void in the meantime. Imagine my surprise when I discovered that I didn’t have to look very far for a cajun potato soup recipe! Read on for the USPB’s recipe for Cajun Shrimp Potato Chowder – healthy and delicious!

Ingredients:

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 each: paprika and salt
1 pound medium shrimp
2 cups 2% milk
2 tablespoons flour
1 1/2 cups chopped fresh spinach

Directions:

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.
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. Makes 6 servings.

Nutrition:

February 16th, 2010 | No Comments
Tags: cajun potato soup · cajun shrimp chowder · cajun shrimp soup · cajun soup recipe · healthy potato soup recipe · healthy soup recipe · mardi gras · new orleans · new orleans soup · potato soup recipe · southern soup recipe · United States Potato Board