Cajun Shrimp and Corn Chowder

4.67 from 12 votes

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 Time15

Cook Time28

Total Time43

Course: Soup

Cuisine: Southern

Keyword: cajun, Seafood

Servings:

Equipment

Dutch Oven

Ingredients

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

Instructions

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.

Video

Notes

Nutritional info is provided as an estimate only and will vary based on brands of products used. It should not be used for specific dietary needs.

Nutrition