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Cajun Shrimp Corn Chowder

A creamy and flavorful chowder combining shrimp, corn, and Cajun spices, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb raw shrimp, peeled and deveined Use fresh shrimp for best flavor
  • 2 cups corn kernels (fresh or frozen) Canned corn can be used, just drain before adding
  • 2 medium potatoes, peeled and diced
  • 1 small onion, finely diced
  • 1 stalk celery, chopped
  • 1/2 green bell pepper diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour Use a gluten-free substitute if needed
  • 3 cups chicken or seafood broth
  • 1 cup heavy cream Add more for a creamier texture
  • 1 to 2 teaspoons Cajun seasoning Adjust to taste
  • 1/2 teaspoon smoked paprika
  • to taste Salt
  • to taste Black pepper
  • for garnish Green onions or parsley

Method
 

Cooking Steps
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, celery, and green bell pepper. Cook for 4 to 5 minutes until softened.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir for 1 minute.
  5. Slowly pour in the broth while stirring constantly to avoid lumps.
  6. Add the diced potatoes and corn. Bring to a gentle boil, then reduce the heat.
  7. Simmer for 12 to 15 minutes until the potatoes are tender.
  8. Stir in the heavy cream, Cajun seasoning, smoked paprika, salt, and pepper.
  9. Add the shrimp and cook for 3 to 4 minutes until they are pink and opaque.
  10. Taste and adjust seasoning if needed.
  11. Remove from heat and let it rest for 5 minutes.
  12. Garnish and serve hot.

Notes

Best served hot with crusty bread or cornbread. For variations, consider adding jalapeños for heat, or swap shrimp for crab meat or chicken.