Cajun Shrimp and Corn Chowder
Dive into the bold, comforting flavors of this Cajun Shrimp and Corn Chowder—a hearty, flavor-packed dish perfect for any season. Tender shrimp are seasoned with zesty Cajun spice and sautéed to perfection before being nestled into a creamy, velvety chowder brimming with sweet corn, diced potatoes, and aromatic vegetables. A hint of smoked paprika elevates the depth of flavor, while heavy cream adds a rich, luxurious texture. This one-pot wonder is easy to prepare, coming together in under an hour, making it ideal for weeknight dinners or cozy gatherings. Garnished with fresh parsley and green onions, this chowder offers a delightful balance of smoky, savory, and creamy notes that's sure to impress. Perfect for fans of Cajun cuisine, this recipe is both satisfying and easy to customize to your taste!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (diced)
- 2 celery stalks (diced)
- 1 medium carrot (diced)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups whole kernel corn (drained if canned or thawed if frozen)
- 2 medium potatoes (peeled and diced)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
1. In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated. Set aside.
2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pot and set aside.
3. In the same pot, add the remaining olive oil and butter. Heat over medium heat until the butter is melted.
4. Add the diced onion, celery, and carrot. Sauté for 4-5 minutes until the vegetables are softened.
5. Stir in the minced garlic and cook for 1 minute, until fragrant.
6. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to create a roux.
7. Gradually pour in the chicken broth while stirring to combine. Add the diced potatoes, smoked paprika, salt, black pepper, and the remaining 1 tablespoon of Cajun seasoning.
8. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender.
9. Stir in the corn and heavy cream. Simmer for another 5 minutes to heat everything through.
10. Add the cooked shrimp back into the pot and gently stir to combine.
11. Taste the chowder and adjust seasoning as needed.
12. Ladle the chowder into bowls and garnish with green onions and fresh parsley.
13. Serve warm and enjoy!
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 7578 mg | 330% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 47.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4876 mg | 104% | |
*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.
