Description
A flavorful Cajun Shrimp and Vegetable Chowder featuring succulent shrimp, hearty vegetables, and a creamy broth with a Cajun kick. Perfect for a cozy dinner on a chilly evening!
Ingredients
Scale
-
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
For the 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)
For 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.
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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.
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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 to combine.
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Serve:
- Garnish with fresh parsley or green onions before serving.
Notes
- You can adjust the level of spiciness by adding more or less cayenne pepper or Cajun seasoning.
- For a lighter version, you can substitute the heavy cream with a lower-fat option like half-and-half or a non-dairy alternative.
- This chowder can be made ahead of time and stored in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 140mg