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.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.