Cajun Shrimp and Vegetable Chowder recipe
The ideal balance of robust, spicy flavors and creamy comfort is found in this Cajun Shrimp and Vegetable Chowder. It’s a filling dish that makes you feel warm from the inside out. It’s loaded with soft shrimp, robust veggies like potatoes, corn, and carrots, and it’s seasoned with Cajun spice. This chowder adds a touch of Southern fire to your table, whether you’re serving it as a tasty weeknight supper or eating it on a cool evening. You’ll want to return time and time again to this bowl since it’s rich, flavorful, and has just the right amount of spice!
Ingredients:
Shrimp:
1 lb large shrimp, peeled and deveined
Vegetables:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
1 medium red bell pepper, diced
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
2 cups chicken or vegetable broth
1 cup heavy cream
1 cup milk (or more if you prefer a thinner chowder)
Spices & Seasoning:
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
½ teaspoon thyme
½ teaspoon cayenne pepper (optional for extra heat)
Salt and pepper to taste
Other:
1 tablespoon butter
Fresh parsley or green onions for garnish
Instructions:
Prep the Shrimp:
Season the shrimp with 1 tablespoon of Cajun seasoning and set aside.
Cook the Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion, carrot, celery, and red bell pepper. Cook for about 5-6 minutes until the vegetables begin to soften.
Stir in the garlic and cook for another 1-2 minutes until fragrant.
Add Potatoes & Broth:
Add the diced potatoes, corn, and chicken or vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-12 minutes, or until the potatoes are fork-tender.
Make It Creamy:
Stir in the heavy cream and milk. Bring the chowder back to a simmer, and cook for an additional 5-7 minutes, stirring occasionally.
Cook the Shrimp:
In a separate skillet, melt the butter over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
Once cooked, add the shrimp to the chowder and stir.
Season:
Add the remaining 1 tablespoon of Cajun seasoning, smoked paprika, thyme, cayenne (if using), and salt and pepper to taste. Stir well and adjust the seasoning as needed.
Final Simmer:
Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together.
Serve:
Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions.
Serve with crusty bread or crackers on the side.
Tips:
If you like your chowder spicier, you can add more Cajun seasoning or cayenne pepper.
Feel free to swap the potatoes for sweet potatoes for a slightly different flavor.
For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative.
Enjoy your deliciously spicy and creamy Cajun Shrimp and Vegetable Chowder!