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Cajun Shrimp and Corn Chowder

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Ingredients

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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

  1. Mix Cajun seasoning, salt and pepper. Sprinkle over the shrimp.
  2. In a large pot over medium heat, cook bacon until crispy. Drain bacon pieces on a paper towel–lined plate.
  3. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.
  4. 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.
  5. Stir in garlic and flour, and cook 30 seconds more.
  6. Add potatoes, broth, thyme and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
  7. Stir in shoepeg corn and cream, and simmer 5 minutes longer.
  8. Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.
  9. Garnish each serving with bacon and green onion, if desired.

Notes

* Regular yellow corn may be substituted.

Find it online: https://simplygreatrecipes.com/cajun-shrimp-and-corn-chowder/