Cajun Shrimp and Corn Chowder is a hearty soup for cold weather with chunks of potato and salty pieces of bacon. Serve with a crusty piece of bread for a comforting cold weather meal.
The weather in South Carolina has been absolutely frigid the last few days and I know it is even colder in many areas of the country. Defintely soup weather!!
When it comes to soups I favor thick, hearty, and creamy chowder-type soups and shrimp and corn is probably my favorite combination. This Cajun Shrimp and Corn Chowder is also spicy so it will really warm you up!
This chowder is perfectly seasoned with Cajun seasoning, garlic, and thyme . There’s also some sweet onion, green onion, red bell pepper, and celery.
Type Of Corn To Use
And of course corn is one of the best complements for shrimp. In the winter, when corn is out of season, use frozen corn. But fresh corn is even more delicious if it is available. You can use canned corn in a pinch. The corn gives just a touch of sweetness to contrast the spiciness of the cajun seasonings and the saltiness of the bacon.
What Makes A Chowder a Chowder?
Chowder is characterized by its creamy and thick consistency, typically achieved by adding flour or a roux to the base of the soup. It often includes chunks of vegetables, seafood, or other proteins, and is commonly seasoned with herbs and spices. Chowder is known for its comforting and hearty nature, making it a perfect choice for colder weather.
How To Make Shrimp Chowder Soup
To make shrimp chowder soup, start by cooking chopped bacon in a large Dutch oven until crisp. Remove the bacon and set it aside. Keep the bacon grease in the pot and add peeled and deveined shrimp along with Cajun seasoning. Cook the shrimp until they turn pink, then remove them and set them aside. In the same pot, add chopped onion, red bell pepper, and celery, and cook for 5 minutes. Add minced garlic and cook for 1 more minute. Sprinkle flour over the vegetables and cook for another minute. Gradually whisk in chicken broth, then add remaining Cajun seasoning, dried thyme, black pepper, cubed potatoes, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are soft. Stir in heavy cream and simmer for a few more minutes. Finally, stir in the cooked shrimp and bacon. Serve in bowls, garnished with sliced green onions. Enjoy your homemade shrimp chowder soup!
Recipe Tip For Cajun Shrimp Chowder
Use a high quality chicken broth for this recipe or a homemade chicken broth. It will give the soup a more robust flavor.
More Chowder Recipes
- Cheesy Ham and Potato Chowder
- Corn and Crawfish Chowder
- Crab and Corn Chowder
- Southwestern Shrimp Chowder
- Jalapeno Popper Corn Chowder
- 8 slices bacon, chopped
- 1 pound medium fresh shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning, divided
- 1 medium sweet onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 rib celery, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspooon black pepper
- 1 medium red potato, cubed
- 3 cups frozen corn
- 2/3 cup heavy cream
- 2 green onions, sliced
- Cook bacon in a large Dutch oven until crisp. Remove with a slotted spoon and set aside, leaving bacon grease in the Dutch oven.
- Add shrimp and 1 teaspoon Cajun seasoning and cook until shrimp just turn pink, about 2 to 3 minutes. (they can be a little undercooked at this point. The heat from the chowder will continue to cook them when you add them back in.) Remove shrimp with a slotted spoon and set aside with bacon.
- Add onion, red bell pepper, and celery to Dutch oven and cook 5 minutes, stirrinng occasionally.
- Add garlic and cook 1 more minute.
- Sprinkle flour over veggies and cook and stir for 1 minute.
- Gradually whisk in broth.
- Add remaining Cajun seasoning, thyme, black pepper, cubed potatoes, and corn. Bring to a boil and then reduce heat to a simmer. Simmer for 15 minutes or until potatoes are soft.
- Stir in heavy cream and simmer for 2 to 3 minutes.
- Stir in shrimp and bacon. Serve in bowls and garnish with green onion.
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Originally posted January 2, 2018.
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