This chowder is bold, cozy, and packed with flavor in every spoonful. Sweet corn and juicy shrimp swim in a creamy, Cajun-spiced broth loaded with tomatoes and peppers. It’s the kind of soup that warms you up on a chilly night but has enough kick to keep things interesting.
Why You’ll Love This Recipe
- Bold Cajun flavor. Smoked paprika, thyme, oregano, and a hint of cayenne give this chowder real depth.
- Sweet corn balances the heat. The natural sweetness of the corn plays perfectly against the spice.
- Ready in 35 minutes. A satisfying, warming meal that doesn’t take all day to make.
- Naturally adjustable spice level. The cayenne is optional, so you can dial the heat up or down to taste.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 cups corn kernels, fresh or frozen
- 2 medium tomatoes, diced
- 1 tbsp tomato paste
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp oregano
- ¼ tsp cayenne pepper, optional
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
- Crushed red pepper flakes, for garnish
How to Make Spicy Cajun Shrimp & Corn Chowder
1. Sauté the vegetables. Heat the olive oil and butter in a large pot over medium heat. Add the onion, celery, and green bell pepper. Cook for about 5 minutes, until softened.
2. Add garlic and tomatoes. Add the garlic and cook for 30 seconds. Stir in the tomato paste and diced tomatoes.
3. Season the base. Add the Cajun seasoning, smoked paprika, dried thyme, oregano, and cayenne, if using. Cook for 1 minute, until fragrant.
4. Simmer the chowder. Pour in the seafood or chicken broth and add the corn. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. Make it creamy. Stir in the heavy cream and return to a gentle simmer.
6. Add the shrimp. Add the shrimp and cook for 2 to 3 minutes, just until pink and cooked through.
7. Finish the chowder. Season with salt and black pepper to taste, then stir in the chopped parsley.
8. Serve hot. Ladle into bowls and garnish with crushed red pepper flakes and extra parsley. Serve hot with crusty bread.
Tips for the Best Cajun Shrimp Chowder
- Don’t overcook the shrimp. Adding them near the end and simmering for just a few minutes keeps them tender instead of rubbery.
- Use fresh corn when it’s in season for the sweetest flavor, though frozen corn works well year-round.
- Adjust the heat to your taste. Leave out the cayenne for a milder chowder, or add extra for more kick.
- Simmer gently once the cream is added. A hard boil can cause the cream to separate, so keep the heat moderate.
What to Serve with Cajun Shrimp Corn Chowder
Crusty bread is the perfect partner for soaking up the creamy broth. A simple side salad also works if you want something lighter alongside this hearty chowder.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before adding to the chowder so they cook evenly.
Can I make this ahead of time?
Yes, though it’s best to add the shrimp fresh when reheating, since they can overcook if simmered again for too long.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the chowder will be thinner and less rich than with heavy cream.
Spicy Cajun Shrimp & Corn Chowder
Ingredients
Equipment
Method
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, celery, and green bell pepper. Cook for about 5 minutes, until softened.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and diced tomatoes.
- Add the Cajun seasoning, smoked paprika, dried thyme, oregano, and cayenne pepper, if using. Cook for 1 minute, until fragrant.
- Pour in the seafood or chicken broth and add the corn. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Stir in the heavy cream and return the chowder to a gentle simmer.
- Add the shrimp and cook for 2 to 3 minutes, just until pink and cooked through.
- Season with salt and black pepper to taste, then stir in the chopped parsley.
- Ladle the chowder into bowls and garnish with crushed red pepper flakes and extra parsley. Serve hot with crusty bread.
