Cajun Shrimp and Corn Chowder
Cajun shrimp and corn chowder is a flavorful and hearty soup that combines shrimp, sweet corn, and a variety of seasonings typical of Cajun cuisine. This dish often includes a creamy base, which is achieved through a mixture of broth and cream or milk, along with ingredients such as potatoes, onions, garlic, bell peppers, and celery.
The distinctive flavors come from Cajun spices, which may include paprika, cayenne pepper, thyme, and oregano, giving the chowder its characteristic warmth and depth. The shrimp adds a seafood element that complements the sweetness of the corn and the richness of the chowder.
Overall, Cajun shrimp and corn chowder is a comforting dish that showcases the robust and spicy flavors of Cajun cooking, making it a popular choice for both casual meals and gatherings.
Cajun Shrimp and Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Ingredients
1 pound shrimp, tails removed
2 teaspoons Cajun seasoning (or less if you like it less spicy)
Kosher or sea salt
Freshly ground black pepper
6 slices bacon, chopped
1 tablespoon butter
1 white onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 pound russet potatoes, chopped
4 cups chicken broth (regular or low sodium)
1/4 teaspoon ground thyme
2 sliced green onions, both white and green parts + more for garnish
2 cans shoepeg corn*, drained
3/4 cup whipping cream
1/2 teaspoon paprika
Instructions
- Mix Cajun seasoning, salt and pepper. Sprinkle over the shrimp.
- In a large pot over medium heat, cook bacon until crispy. Drain bacon pieces on a paper towel–lined plate.
- Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.
- Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes.
- Stir in garlic and flour, and cook 30 seconds more.
- Add potatoes, broth, thyme and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
- Stir in shoepeg corn and cream, and simmer 5 minutes longer.
- Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.
- Garnish each serving with bacon and green onion, if desired.
Notes
* Regular yellow corn may be substituted.
