Low-Fat Shrimp Chowder

• 1 pound red potatoes, peeled and cubed
• 2-1/2 cups reduced-sodium chicken broth
• 3 celery ribs, chopped
• 8 green onions, chopped
• 1/2 cup chopped sweet red pepper
• 1-1/2 cups fat-free milk
• 1/4 cup all-purpose flour
• 1/2 cup fat-free evaporated milk
• 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

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. Gently mash vegetables with a potato masher, leaving some chunks of potatoes.
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.

red potatoes, chicken broth, celery, green onions, sweet red pepper, milk, allpurpose, milk, shrimp, parsley, paprika, worcestershire sauce, cayenne pepper, pepper

Taken from www.tasteofhome.com/recipes/low-fat-shrimp-chowder/ (may not work)