Save This Cajun shrimp corn chowder brings together plump shrimp, sweet corn, and warming Southern spices in a creamy bowl that feels both celebratory and homey. When I want big flavor and one-pot comfort in under an hour, this chowder always delivers with bold personality.
Every time I make this chowder I am transported to warm summer nights on my grandmother’s porch where we would shell shrimp together. My whole family raves over this every single time.
Ingredients
- Large shrimp: Peeled and deveined shrimp keep things effortless Use wild-caught for the best flavor and a snappy bite
- Corn kernels: Bring natural sweetness and crunch Frozen works as well as fresh in this chowder Opt for organic or peak-season local corn if available
- Yukon Gold potatoes: These potatoes make the chowder extra creamy and silky Choose firm potatoes without soft spots
- Yellow onion: Savory base flavor Dice finely for even distribution Look for onions with tight skin and no sprouting
- Celery and red bell pepper: Lend color and aromatic depth Crisp, fresh pieces give the best crunch
- Garlic: Minced for bright flavor Boosts the chowder’s complexity Use fresh cloves for the most aromatic result
- Whole milk and heavy cream: Create that signature creamy body Choose high-quality milk and cream for lusciousness
- Low-sodium chicken or seafood broth: Adds depth while letting the Cajun spices shine Make sure it is free from artificial flavors
- Unsalted butter and olive oil: Layered fats for sautéing and richness Butter is key for Southern flavor
- Cajun seasoning: Blends paprika cayenne garlic and herbs for signature heat Use homemade or pick a trusted brand without fillers
- Smoked paprika: Brings mild smoky warmth Opt for sweet smoked Spanish paprika if possible
- Dried thyme: Contributes woodsy notes A classic herb for Southern soups and stews
- Salt and black pepper: Essential for seasoning Taste as you go for perfect balance
- Fresh parsley and scallions: Brighter finishing touches Pick herbs with vibrant color and no wilting
- Hot sauce: Brings optional heat and tang Try Louisiana-style for true Southern spirit
Instructions
- Heat the Fats:
- In a large pot or Dutch oven combine olive oil and one tablespoon of butter over medium heat Let the butter melt completely until it starts to foam This step readies your base for deep flavor development
- Sauté the Vegetables:
- Add diced onion celery and red bell pepper Cook uncovered for four to five minutes stirring often until everything is soft translucent and starting to smell sweet and irresistible The goal is to build a fragrant flavor base without browning
- Bloom the Aromatics:
- Stir in minced garlic with the vegetables Cook exactly one minute until you smell its pungent aroma wafting up Avoid burning which can make the chowder taste bitter
- Build the Chowder Body:
- Add diced potatoes corn kernels Cajun seasoning smoked paprika dried thyme and a big pinch of salt and black pepper Use a wooden spoon to stir everything together so each vegetable is coated in spice
- Simmer with Broth:
- Pour in the low-sodium broth and stir Bring everything to a steady simmer Bubbles should gently break at the surface Simmer uncovered for twelve to fifteen minutes Test the potatoes with a fork to ensure they are tender but not falling apart
- Prepare the Shrimp:
- While the chowder base cooks lightly season peeled and deveined shrimp with salt and pepper
- Cook the Shrimp:
- In a separate skillet over medium-high heat melt the second tablespoon of butter Add the shrimp in a single layer Sear two to three minutes per side until pink and opaque Remove from heat and set aside on a plate reserve a few for garnish if you like
- Finish Creamy Chowder:
- Reduce chowder heat to low Stir in whole milk and heavy cream slowly to avoid curdling Simmer for five minutes stirring often to prevent scorching This step thicken the chowder into a silky consistency
- Combine and Adjust Seasoning:
- Add cooked shrimp to the chowder Stir gently and taste Add more salt black pepper or Cajun seasoning as needed For extra heat stir in the hot sauce now
- Serve and Garnish:
- Ladle hot chowder into bowls Top with chopped fresh parsley sliced scallions and any reserved shrimp Serve immediately for best flavor and texture
Save Every time I use sweet summer corn straight from the farmer’s market I am amazed by how much it sweetens the whole dish My kids love helping taste and adjust the spice which makes every chowder night a mini celebration
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Reheat slowly on the stove over low heat while stirring Add a splash of milk or broth if it seems too thick after chilling
Ingredient Substitutions
If you cannot find shrimp try diced firm white fish or even crab for a similar brininess For a dairy-free version substitute with your favorite plant milk and non-dairy cream but keep in mind it will change the richness For extra veggies throw in chopped kale or spinach in the last five minutes of simmering
Serving Suggestions
Serve this chowder with warm crusty bread or classic Southern cornbread Finish each bowl with an extra squeeze of lemon or a dash of hot sauce to brighten up the flavors For a lighter meal pair alongside a crisp salad dressed simply with oil and vinegar
Cultural and Historical Context
Cajun chowders draw from the Southern Louisiana foodways blending French Acadian techniques with locally available seafood The hallmark smoky spice blend tells the story of survival and celebration This dish honors that spirit using humble ingredients to create unforgettable comfort
Save This chowder brings summer and comfort to your table with every creamy bite Make it once and it will become a family request all year long
Recipe FAQ
- → Can I use frozen shrimp instead of fresh?
Yes, thaw frozen shrimp thoroughly and pat dry before cooking to maintain a tender texture.
- → What sides pair well with this chowder?
Cornbread, crusty bread, or a crisp green salad make excellent accompaniments for this dish.
- → How spicy is this chowder?
The spice level is moderate from Cajun seasoning. Add hot sauce or extra Cajun blend for more heat.
- → Can I substitute another protein for shrimp?
Yes, diced smoked sausage or firm white fish are tasty alternatives or additions to the chowder.
- → Is this meal suitable for gluten-free diets?
It can be gluten-free if your broth and Cajun seasoning do not contain gluten. Always check ingredient labels.
- → How do I store leftovers?
Cool and refrigerate in an airtight container for up to 3 days. Gently reheat on the stovetop before serving.