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Cajun Shrimp Potato Chowder

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Prep: 10 min. •  Cook: 30 min. •  Serves: 6


  • 1 tsp. olive oil
  • ½ c. chopped onion
  • ½ c. chopped red bell pepper
  • 24 oz. Tasteful Selections™ potatoes (Recipe favorite: Ruby Sensation)
  • 2 c. reduced sodium chicken broth
  • 1 tsp. garlic powder
  • ¾ tsp. dry mustard
  • ½ tsp. paprika
  • ½ tsp. salt
  • 1 lb. medium shrimp
  • 2 c. 2% milk
  • 2 tbsp. flour
  • 1 ½ c. chopped fresh spinach


Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add potatoes, 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. Over medium-low heat, cook 10 minutes, or until thickened. Add shrimp and spinach and cook for several minutes more until spinach is wilted.