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Spicy Cajun Shrimp & Corn Chowder

Spicy Cajun Shrimp & Corn Chowder

This spicy Cajun shrimp and corn chowder combines tender shrimp, sweet corn, tomatoes, peppers, and aromatic seasonings in a rich, creamy broth. Ready in 35 minutes, it is a bold and comforting seafood soup with an adjustable level of heat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Cajun
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cup corn kernels, fresh or frozen
  • 2 medium tomatoes, diced
  • 1 tbsp tomato paste
  • 4 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper, optional
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Crushed red pepper flakes, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • ladle
  • knife and cutting board

Method
 

  1. 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 the garlic and cook for 30 seconds. Stir in the tomato paste and diced tomatoes.
  3. Add the Cajun seasoning, smoked paprika, dried thyme, oregano, and cayenne pepper, if using. Cook for 1 minute, until fragrant.
  4. 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. Stir in the heavy cream and return the chowder to a gentle simmer.
  6. Add the shrimp and cook for 2 to 3 minutes, just until pink and cooked through.
  7. Season with salt and black pepper to taste, then stir in the chopped parsley.
  8. Ladle the chowder into bowls and garnish with crushed red pepper flakes and extra parsley. Serve hot with crusty bread.

Notes

Add the shrimp near the end of cooking and simmer only until pink and cooked through to keep them tender.
Fresh corn provides the sweetest flavor when in season, but frozen corn works well year-round.
Omit the cayenne pepper for a milder chowder or increase it for extra heat.
Keep the chowder at a gentle simmer after adding the cream because a hard boil may cause the sauce to separate.
Frozen shrimp may be used after thawing completely and patting dry.
For make-ahead preparation, cook the chowder base first and add the shrimp while reheating to avoid overcooking them.
Half-and-half may replace the heavy cream, although the chowder will be thinner and less rich.