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Cajun Shrimp and Vegetable Chowder

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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

  1. 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. 1 tablespoon butter
    2. Fresh parsley or green onions for garnish

Instructions

  1. Prep the Shrimp:

    • Season the shrimp with 1 tablespoon of Cajun seasoning and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

Find it online: https://grandmarecipesflash.com/cajun-shrimp-and-vegetable-chowder/