Cajun Corn and Shrimp Chowder
Dive into a bowl of warmth and bold flavor with this Cajun Corn and Shrimp Chowder, a comforting blend of tender shrimp, sweet corn, and hearty potatoes infused with Cajun spices and a touch of smoky paprika. This creamy chowder is a delightful fusion of fresh vegetables—like bell peppers, celery, and onion—simmered to perfection in a luscious broth thickened with a hint of flour and cream. Ready in under an hour, this recipe is perfect for weeknight dinners or casual gatherings, delivering a satisfying kick of spice balanced by the natural sweetness of corn. Garnished with fresh parsley and green onions, and served with crusty bread or crackers, this Southern-inspired dish is a crowd-pleaser that’s as flavorful as it is easy to make.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 tablespoon Cajun seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 1 medium Red bell pepper (diced)
- 2 Celery stalks (diced)
- 3 cloves Garlic (minced)
- 2 cups Gold potatoes (diced)
- 3 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 Green onions (sliced, for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the shrimp dry with paper towels and toss them in the Cajun seasoning.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sauté the seasoned shrimp for 2-3 minutes per side until just cooked through. Remove the shrimp from the pot and set aside.
Add the remaining tablespoon of olive oil and the butter to the pot. Once the butter has melted, add the diced onion, red bell pepper, and celery. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to prevent lumps, then add the diced potatoes and corn kernels. Bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and allow the chowder to simmer for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for an additional 5 minutes to meld the flavors.
Return the cooked shrimp to the pot and gently stir to combine. Heat for 1-2 minutes until the shrimp are warmed through.
Ladle the chowder into bowls and garnish with sliced green onions and chopped parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
