Wednesday, October 14, 2009

Spinach and Shrimp Chowder

Autumn is here. It's a great time to bring out some of those yummy recipes and warm up. My oven has been off most of the summer, trying the wonderful grill recipes. But my true love is soup. All kinds.
Here is a new one and it surprised me by being so much better than I even thought it might be!
Spinach and Shrimp Chowder
2 slices of bacon; cut-up and fried. Remove from pan and saute: (OR use Costco all ready cooked bacon crumbles. If you do, saute the vegies in 2 Tablespoons of butter.)
1/2 cup diced onion
1/2 cup chopped carrot
2-6 cups of fresh spinach; washed and long stems removed; saute in pan with other vegies.
1 potato; washed and diced, not peeled; add to mixture
salt and pepper to taste.
Add 4 cups of chicken broth. Simmer for 20-30 minutes.

1 cup sliced shrimp; cleaned deveined and tails off.
3 Tablespoons of butter
1/3 cup flour
1-1/5 cups of whole milk
Make a roux out of the melted butter and flour. Add the milk and whisk until smooth. It should be quite thick. Add this to the soup base and simmer 15 minutes.

I had about 1/2 bag of leftover spinach leaves and didn't measure, but threw the whole thing in. I imagine it was about 4 cups of fresh spinach. If you've ever cooked with spinach you know it cooks down to very little.
The soup was terrific! Serve this with some crusty rolls and voila, the meal is ready.

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