Potato Prawn and Spinach Chowder

This creamy full-flavoured Chowder is as perfect for company as it is for the family.

Potato Prawn and Spinach Chowder
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped red capsicum (bell pepper)
  • 700 g cubed Desiree potatoes (or similar red potato)
  • 2 cups salt-reduced chicken stock
  • 1 teaspoon garlic powder
  • ¾ teaspoon dry mustard powder
  • ½ teaspoon each of paprika and salt
  • 450 g medium- sized prawns, shelled and deveined
  • 2 cups low-fat milk
  • 1½ tablespoons flour
  • 1½ cups chopped fresh spinach
  1. Heat oil in a Dutch oven over medium-high heat. Add onion and capsicum and saute for 5 minutes.
  2. Add potato cubes, chicken stock and seasonings then bring to a boil.
  3. Reduce the heat and simmer, covered, for 20 minutes or until potatoes are tender.
  4. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well.
  5. Cook 10 minutes over medium low heat or until thickened.
  6. Add shrimp and spinach and cook for several minutes more until spinach is wilted. (see notes)
If you make the chowder ahead, reheat, then add the spinach just before serving.

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