tasty tuesday ~ spinach and shrimp chowder...

She's back...It's Tasty Tuesday! I am so excited to be back to a regular posting schedule. There is so much good food to share. Remember for the next six weeks I will be sharing meatless meals. It's gonna be fun, fun, fun!

Here we go...shrimp and spinach combined with potatoes and a rich creamy broth. My mouth is watering all over again. This meal was filling and quite the hit with my carnivores. The best part was how simple it was to put together. I had most of the ingredients between my fridge and freezer. Remember is you don't have fresh spinach you can always substitute frozen...easy peasy.

Celebrate the Feast!
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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Homemaker Mondays @ 11th Heaven's Homemaking Haven, Made by You Mondays @ Skip to my Lou,  Tuesday's Tasty Tidbits, Nap Time CreationsBalancing Beauty and Bedlam , Made From Scratch Tuesday @ From Mess Hall to BistroTotally Tasty Tuesday @ Mandy's Recipe BoxDomestically Divine Homemaking Link Up Delicious DishesTempt Your Tummy TuesdayTuesdays at the Table33 Shades of Green, as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

Creamy and filling...you will want seconds, I promise!
Spinach and Shrimp Chowder

Soup Base
4 cups low sodium vegetable broth 
1/2 cup yellow onion, grated
1/2 cup carrot grated
3 cups red potatoes cut into chunks
kosher salt to taste
1/2 t ground pepper
1/2 t grated nutmeg

White Sauce
6T all purpose flour
1 cup skim milk

Chowder Add-Ins
8 Cups Spinach
2 cups heavy cream or half and half
1/2 lb medium deveined and peeled shrimp
Tobasco to taste
Lemon zest

1.  Simmer Soup Base broth, carrots, onion, potatoes and seasonings in stock pot for 15 minutes.

2.  Melt butter in a separate saucepan, whisk in flour until smooth.  Whisk milk into butter mixture, stirring to prevent lumps.  Cook 2 minutes to eliminate flour taste.  Stir into simmering soup base.

3.  Add spinach and shrimp to the soup and cook until spinach wilts and shrimp is cooked through, about 3-4 minutes.  

4.  Off heat, add cream and tabasco to taste. Garnish with lemon zest.

recipe adapted from Cuisine at Home
Mary L. on Foodista