Here’s a recipe from Personal Chef Tony Lison in Green Bay. It’s a great way to use several ingredients in June ’s Traditional Package.

Ingredients
1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1-1/2 pounds cubed red potatoes
2 cups reduced fat chicken broth
1 teaspoon garlic powder
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound medium shrimp
2 cups 2% milk
2 tablespoons flour
1-1/2 cups fresh chopped spinach

Directions

Heat oil over medium-high heat in a Dutch oven or large pot. Add the onion and red bell pepper and sauté 5 minutes. Add the cubed potatoes, broth and seasonings. Bring to a boil then reduce heat to a low simmer and cook for 20 minutes or until the potatoes are tender. Mix the milk and flour and whisk until smooth. Gradually add this to the soup, stirring. Cook 10 minutes over medium heat until the chowder thickens. Add the shrimp and spinach and cook an additional 8-10 minutes. The spinach will wilt. A side of warm corn bread would authenticate this Southern favorite. Serves 6 at only 198 calories per serving.