Cajun Shrimp Corn Chowder (Print Version)

Creamy chowder with shrimp, corn, and bold Cajun spices for a comforting Southern-inspired meal.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 2 cups fresh or frozen corn kernels
03 - 1 medium yellow onion, diced
04 - 1 celery stalk, diced
05 - 1 medium red bell pepper, diced
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 2 cloves garlic, minced

→ Dairy & Broth

08 - 2 cups whole milk
09 - 2 cups low-sodium chicken or seafood broth
10 - 1 cup heavy cream

→ Fats

11 - 2 tablespoons unsalted butter
12 - 1 tablespoon olive oil

→ Seasonings

13 - 2 teaspoons Cajun seasoning
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon dried thyme
16 - Salt and black pepper, to taste

→ Optional Garnishes

17 - 2 tablespoons fresh parsley, chopped
18 - 2 scallions, sliced
19 - Hot sauce, to taste

# Preparation Steps:

01 - In a large pot or Dutch oven, heat olive oil and 1 tablespoon butter over medium heat.
02 - Add the diced onion, celery, and red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add diced potatoes, corn, Cajun seasoning, smoked paprika, dried thyme, and a generous pinch of salt and black pepper. Stir until evenly coated.
05 - Pour in broth and bring to a simmer. Cook uncovered for 12 to 15 minutes, or until potatoes are fork-tender.
06 - While the chowder base simmers, lightly season the shrimp with salt and pepper.
07 - In a separate skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side, until pink and opaque. Set shrimp aside.
08 - Once potatoes are tender, reduce heat to low. Stir in whole milk and heavy cream. Simmer for 5 minutes, stirring often.
09 - Stir in cooked shrimp, reserving a few for garnish if desired. Adjust seasoning with additional salt, black pepper, Cajun seasoning, or hot sauce as needed.
10 - Ladle chowder into bowls and garnish with chopped parsley, sliced scallions, reserved shrimp, and hot sauce as desired. Serve hot.

# Expert Advice:

01 -
  • Uses fresh or frozen shrimp so it works year-round
  • Sweet corn and creamy potatoes for a perfect texture contrast
  • Ready in under an hour so you can get dinner on the table on busy evenings
  • Balanced heat that you can easily dial up or down
02 -
  • Packed with lean protein from shrimp and high-fiber veggies
  • Easily adaptable for gluten-free diets just check your broth and spice labels
  • Freezes beautifully for make-ahead meals and leftovers
03 -
  • Taste the chowder before adding all the salt and Cajun seasoning so you can control the heat Especially when using store blends flavors vary wildly
  • Do not rush sautéing the aromatics That slow build at the start creates a sweeter base and makes a big flavor difference
  • Try using both fresh and frozen corn together for extra layers of sweetness and pop I love saving a cup of summer corn in the freezer just for this reason

Return