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Cajun Shrimp and Corn Chowder

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.

Cajun Shrimp and Corn Chowder


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!

Cajun Shrimp and Corn Chowder


This chowder is perfectly seasoned with Cajun seasoning, garlic, and thyme . There’s also some sweet onion, green onion, red bell pepper, and celery.

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. The corn gives just a touch of sweetness to contrast the spiciness of the cajun seasoning and the saltiness of the bacon.

Cajun Shrimp and Corn Chowder

Cajun Shrimp and Corn Chowder

Cajun Shrimp and Corn Chowder

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.
PREP: 15 minutes
COOK: 28 minutes
TOTAL: 43 minutes


  • 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.
Course: Soup
Cuisine: Southern

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18 thoughts on “Cajun Shrimp and Corn Chowder”

  1. Great flavor and very easy to make! I used green bell pepper instead of red because that’s what I had – no other changes.

  2. Had to omit the bacon because my husband is muslim. But I don’t think the recipe suffers for that. Just used a little olive oil to start the shrimp and added a sprinkle of smoked paprika to get some of that flavor the bacon would have added. I used half n half to make it a tad healthier. Picked up a loaf of partially baked roasted garlic bread and finished that in the oven while the chowder was simmering. Simple, super satisfying comfort food.

    1. EDIT: Forgot to mention I used a store-bought seafood broth instead of chicken and I think that made a big difference in the “chowderiness”.

  3. The chowder tasted good but it was watery and did not thicken even after I added another 1/2 cup of heavy cream with corn starch added.

  4. Made this for lunch – very delicious and flavorful. I used a can of corn and a can of cream corn instead of frozen corn. The only thing I will change the next time I make it is to double the recipe cause everyone wants a second bowl of chowder.

  5. Made this last night added chicken and andouille sausage and used milk because I didn’t have any cream. Awesome recipe! So delicious! Used cornstarch to make a little thicker due to using milk.

  6. I made the recipe as it’s written, with two exceptions. I added 1/4 tsp of sweet paprika and lump crab meat. This is an excellent base recipe. It would have been delicious without the added ingredients. Thank you so much!

  7. Loved this. Lots of flavor. My shrimp was precooked so I added at the end. Will definitely make again

  8. Wonderful!! I followed the recipe with the exception that I used seafood stock in place of chicken stock as I happen to have some in pantry. I also used already cooked frozen shrimp as it’s what I had on hand. Cooked it as directed but for slightly less time. One other change, I took about two to three cups of the chowder and puréed it with an emulsion blender prior to adding the cream and shrimp back in.

  9. Mike Braman

    This was excellent. Only thing I changed was to use the shrimp shells and some water steeped for 5 min and strained to make a quick shrimp stock as an addition to the chicken broth. Would have rocked even without that change.

  10. I was born and raised in New Orleans. Lived in Louisiana my entire life and bell peppers are used extremely often. I mean, its in the holy trinity. Its used in almost every southern dish. I use the green ones but definitely use them. I’ve NEVER had a bowl of corn and crab chowder without bell peppers in it. Btw, I’m also an ACF certified chef so I know what I am talking about. Ignore the haters and keep doing your thing!!

  11. Cajun shrimp corn chowder doesn’t have bell peppers or anything else out of character. It’s not Cajun that way. Might taste ok, but isn’t Cajun. Then again, I wouldn’t expect someone from the Carolina s to actually know this. Take a trip down to Covington, LA and check out a few local restaurants that serve it. It will make you high after the first few bites and you will beg for the recipes. ( They won’t give them to you.) Reserve your bell peppers for other, more northern dishes or omelets. We don’t actually use them much down here.

  12. Absolutely love the shrimp and corn chowder! Never any leftover. My 28 yr old picky eater son says this recipe is heaven and shares it with his friends. Thank you so much for making me look like a top shelf chef.

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