Low-Fat Shrimp Chowder (Mom’s)

Ingredients

• 1 pound red potatoes, peeled and cubed
• 2-1/2 cups reduced-sodium chicken broth (part clam juice)
• 3 celery ribs, chopped
• 8 onions, chopped
• 1/2 cup chopped sweet red pepper
• 1-1/2 cups fat-free milk (or 2 c half and half)
• 1/4 cup all-purpose flour
• 1/2 cup fat-free evaporated milk (or powdered milk + water)
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• salt

Instructions

1. In a large saucepan, bring the potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk.
2. Combine flour and evaporated milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.