Shrimp Chowder for 2 (TNT)
Shrimp Chowder for 2 (TNT) Prep. time: 15 minutes Cooking time: About 40 minutes Serves: 2-4 2 to 3 small to medium size potatoes, peeled and cut into chunks 1/4 of a large onion, diced 1 cup of chopped fresh baby spinach ( NOTE: or leave out if you don't like spinach ) 1/2 tbs butter ( NOTE: or olive oil) 1/4 tsp CHILI POWDER (your choice of heat level) 1/8 tsp CRUSHED RED PEPPERS, to taste 4 ounces frozen corn, thawed 4 ounces diced canned tomatoes 1 cup milk ( NOTE: I used 1/2 milk and 1/2 half & half cream ) 2 ounces block cream cheese, softened 8 ounces shelled shrimp, frozen or fresh Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 8-10 minutes. While the potatoes boil, heat the olive oil in a Dutch oven or large kettle. Add the onion and cook until translucent. Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute. Drain the potatoes and add to the kettle and stir gently to coat with oniony-chili