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Cajun Shrimp and Corn Chowder
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5 from 1 vote

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.
Course Soup
Cuisine Southern
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4


  • 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.