Creamy Cajun Shrimp Corn Chowder
This Creamy Cajun Shrimp Corn Chowder is rich, hearty, and bursting with bold Cajun spices and sweet corn flavors for a comforting, satisfying meal.
Servings: 4 servings
Ingredients
- 1 pound shrimp peeled and deveined
- 2 cups sweet corn fresh or frozen
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced (any color)
- 2 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- salt and pepper to taste
- chopped green onions for garnish
Instructions
- Heat the olive oil in your soup pot over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the onions are translucent and the peppers have softened, about 5 minutes.
- Stir in the diced potatoes and sprinkle the Cajun seasoning evenly over the vegetables. Mix well to coat everything in the spices, letting the seasoning toast slightly for about 2 minutes.
- Pour in the chicken broth, scraping any bits off the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Add the sweet corn to the pot, stirring to combine. Then add the shrimp and cook until they turn pink and curl up, about 3 to 4 minutes.
- Lower the heat to a gentle simmer before stirring in the heavy cream. Let the chowder warm through for another 3-5 minutes, but avoid boiling to prevent the cream from curdling. Taste and adjust salt and pepper as needed.
- Ladle the chowder into bowls and garnish with a sprinkle of chopped green onions.
Equipment
- Large soup pot
- Dutch oven
- Sharp Knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Wooden spoon
- Silicone spatula
- Ladle
Notes
- For a thicker chowder, mash some of the cooked potatoes before adding shrimp and corn.
- Vegetable broth can be substituted for chicken broth for a lighter or pescatarian option.
- Use half-and-half instead of heavy cream for a lighter version, though it will be less rich.
- Add smoked paprika in fall or fresh diced tomatoes in summer for seasonal flavor variations.
- Freeze the chowder base without shrimp for up to 2 months; add fresh shrimp when reheating.
