Cajun Shrimp Corn Chowder
This recipe is not just a culinary delight; it's a culinary experience that transports your palate straight to the bayou. From the perfectly seasoned shrimp to the creamy corn-infused broth, every ingredient is carefully crafted to bring out the authentic taste of Cajun cuisine.
Cook Time 40 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Cajun
Cook
- 8 strips of bacon diced
- 2 Lb medium shrimp peeled and deveined (it will take 4lbs of shrimp if they have heads on to get 2 lbs peeled and deveined)
- 3 1/2 tsp Cajun seasoning
- 6 Tbsp unsalted butter divided
- 2 cups peeled and diced red-skinned potatoes
- 1 cup EACH diced onion (celery, and red bell pepper)
- 3 cloves garlic minced
Stri In
- 1/2 cup all-purpose flour
- 4 cups half and half
- 3 cups low-sodium chicken broth (this reflects the extra cup I added in video)
- 1 teaspoon salt
- 1 teaspoon black pepper
Add
- 4 cups fresh or frozen corn kernels
- Salt and pepper to taste
- Fresh Basil or chives
Cook bacon in a large pot until crisp; transfer to a paper-towel-lined plate. Discard all but 1/4 cup of bacon drippings.
Toss shrimp with Cajun seasoning. Melt butter in drippings over medium-high heat; add shrimp and sauté until pink and begin to curl for 2-3 minutes. Transfer to a plate.
Add butter, onion, celery, bell peppers, and garlic to pot and cook until onions begin to soften 5 minutes.
Stir in flour and cook 1-2 minutes. Stir in half and half, broth and potatoes; Add corn and then bring to a boil over high heat.
Add salt and pepper. Reduce heat to medium-low; simmer chowder until potatoes are fork-tender, about 10 minutes.
Add shrimp; season with salt and pepper to taste. Bring back to a simmer. Garnish with bacon and fresh basil or chives
Keyword Cajun Chowder, Chowder, Corn Chowder, Shrimp, Soup