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Shrimp and Spinach Chowder




Source of Recipe


Internet


List of Ingredients




6 TBS unsalted butter
6 TBS all purpose flour
1 cup milk
4 cups chicken broth
½ cup chopped yellow onion
1 garlic clove, chopped or minced
3 – 4 cups red potatoes, chopped into big chunks
1 cup carrots, chopped into big chunks
1 tsp kosher salt
½ - 1 tsp black pepper
¼ tsp nutmeg
½ lb uncooked, shelled shrimp, cut into bite sized pieces
4 – 8 cups fresh spinach cut into strips (if you love spinach, use 6 to 8 cups. If you want the shrimp, carrots, and potatoes to stand out more, use 4 or 5 cups spinach).
Fresh lemon zest curls

Melt butter in a large sauce pan on low heat. Whisk in flour until a smooth paste is formed.

Whisk in milk and cook 2 minutes. Set aside

In a separate pot, bring broth, onions, garlic, carrots, potatoes, and spices to a boil. Reduce heat and simmer for 15 minutes.

Add the flour/milk paste to the broth/vegetable mixture and stir until smooth. If your soup is too thick, add a bit more broth or milk.

Add spinach and cook until wilted. Add shrimp and cook about 3 minutes until pink and cooked through.

Season to taste with salt and pepper.

Garnish with lemon zest curls. (If you don’t have a lemon zesting tool, just cut small strips of lemon peel and sprinkle on top of soup)




Recipe