Creamy chowder with shrimp, corn, and Cajun spices delivers a satisfying Southern-inspired bowl of warmth.
# Components:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Aromatics and Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 1 red bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 3 medium Yukon Gold potatoes, peeled and diced
09 - 3 cups corn kernels (fresh or frozen)
→ Liquids
10 - 4 cups low-sodium chicken or seafood broth
11 - 1 cup heavy cream
→ Seasonings
12 - 2 tsp Cajun seasoning, plus more to taste
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - Pinch of cayenne pepper (optional)
→ Garnish (Optional)
18 - 2 tbsp chopped fresh parsley
19 - 2 green onions, sliced
20 - Lime or lemon wedges
# Method:
01 - In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, red bell pepper, and celery. Sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and corn kernels. Stir to combine.
04 - Sprinkle in Cajun seasoning, smoked paprika, thyme, salt, black pepper, and cayenne (if using). Stir well.
05 - Pour in broth; bring to a boil. Reduce heat and simmer for 12–15 minutes, or until potatoes are just tender.
06 - While the base simmers, toss shrimp with a pinch of Cajun seasoning.
07 - Add seasoned shrimp to the pot and cook for 3–4 minutes, or until shrimp turn pink and opaque.
08 - Stir in heavy cream and simmer for 2–3 more minutes. Adjust seasoning to taste.
09 - Ladle chowder into bowls. Garnish with fresh parsley, green onions, and a squeeze of lime or lemon if desired.
