Creamy Cajun Shrimp & Corn Chowder

Creamy • Smoky • Comforting • Family-Friendly

A rich and creamy chowder loaded with juicy Cajun-seasoned shrimp, sweet corn, tender potatoes, and smoky spices. This cozy one-pot soup is perfect for a comforting dinner and tastes delicious with crusty bread!
Ingredients
For the chowder

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 cups corn kernels, fresh, frozen, or canned and drained
• 3 medium Yukon Gold potatoes, peeled and diced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 4 cups chicken broth or seafood broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon smoked paprika
• 1–2 teaspoons Cajun seasoning, to taste
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• Salt, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 2 green onions, sliced, for garnish
  Instructions
  Step 1: Season the shrimp

Pat the shrimp dry and toss with Cajun seasoning, smoked paprika, and a little black pepper. Set aside while you prepare the vegetables.

Step 2: Sauté the vegetables

Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add the onion and red bell pepper. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.

Step 3: Make the chowder base

Add the remaining 2 tablespoons of butter. Once melted, stir in the flour and cook for 1 minute, stirring continuously.

Gradually whisk in the chicken or seafood broth until smooth.

Step 4: Cook the potatoes and corn

Add the diced potatoes, corn, dried thyme, and remaining Cajun seasoning as desired. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Step 5: Make it creamy

Stir in the heavy cream and milk. Simmer gently for 3–5 minutes. Avoid boiling vigorously after adding the dairy.

For a thicker chowder, mash a few potato pieces against the side of the pot and stir them back in.

Step 6: Cook the shrimp

Add the seasoned shrimp to the chowder and simmer for approximately 3–5 minutes, depending on their size, until they are opaque and cooked through.

Step 7: Finish and serve

Stir in the lemon juice and chopped parsley. Taste and adjust the salt, pepper, and Cajun seasoning. Garnish with sliced green onions and serve warm.
Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 6
• Cuisine: Cajun-inspired American
• Course: Soup / Main Course
• Cooking method: Stovetop, one pot
  Nutrition Information
  Estimated per serving, assuming 6 servings.
• Calories: 390–460
• Protein: 22–28 g
• Carbohydrates: 30–38 g
• Fat: 20–27 g
• Fiber: 3–5 g
• Sugar: 5–8 g
• Sodium: 600–950 mg
  Nutrition varies with the broth, Cajun seasoning, cream, and shrimp used.
  Nut Information & Allergen Details
• Tree nuts: No nuts are included in the standard recipe.
• Peanuts: None included.
• Dairy: Contains butter, heavy cream, and milk.
• Shellfish: Contains shrimp, a major food allergen.
• Gluten: Contains wheat flour. Use a certified gluten-free flour blend and verify all other ingredients for a gluten-free version.
• Soy: Not intentionally included, but check packaged broth and Cajun seasoning labels.
• Cross-contamination: If serving someone with a nut or shellfish allergy, check all ingredient labels and use clean cookware and utensils.
  Nut-free note: This recipe is naturally nut-free when prepared with verified nut-free ingredients and without cross-contact.
  Tips for the Best Chowder
• For extra flavor: Use seafood broth and freshly minced garlic.
• For more heat: Add cayenne pepper or extra Cajun seasoning.
• For a thicker texture: Mash some of the potatoes or simmer the chowder briefly before adding the shrimp.
• For extra vegetables: Add diced celery or a handful of baby spinach.
• For leftovers: Refrigerate in an airtight container for up to 2 days. Reheat gently until steaming hot; avoid boiling the shrimp for too long.
  Q&A
  Q1: Can I use frozen shrimp?

Yes. Thaw completely and pat dry before seasoning. Add them near the end so they do not become rubbery.

Q2: Can I use canned corn?

Yes. Drain it well before adding it to the chowder. Frozen or fresh corn also works beautifully.

Q3: How can I make this chowder thicker?

Mash some cooked potatoes into the broth, or mix a little cornstarch with cold water and stir it into the simmering chowder.

Q4: Can I make this recipe without heavy cream?

Yes. Substitute half-and-half or additional whole milk for a lighter texture. The chowder may be less rich.

Q5: Can I make it ahead of time?

Yes. Prepare the chowder base ahead, refrigerate it, and add freshly cooked shrimp when reheating for the best texture.

Q6: Is this recipe keto-friendly?

No. Potatoes, corn, and flour contribute significant carbohydrates. For a lower-carb version, replace potatoes with cauliflower, reduce the corn, and use a suitable thickener.

Q7: What can I serve with Cajun shrimp chowder?

Crusty bread, garlic bread, a green salad, cornbread, or roasted vegetables make excellent sides.

Q8: Can I freeze this chowder?

Freezing is not ideal because cream-based soups can separate and potatoes can become grainy. For better results, freeze the broth and vegetable base before adding the cream and shrimp.

Q9: How do I know when the shrimp are cooked?

They should turn opaque and pink, curl into a loose C shape, and reach an internal temperature of 145°F (63°C).

Q10: Can I make it less spicy for children?

Absolutely. Start with ½ teaspoon of Cajun seasoning and use a mild, low-sodium blend. Add extra seasoning to individual bowls if desired.