YumVerseEats
Cajun Comfort
Cajun Corn and Shrimp Chowder
A creamy Cajun corn and shrimp chowder with sweet corn, the trinity, and smoky seasoning.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
Adding the shrimp at the very end keeps them tender, not rubbery. Corn and a little cream give the chowder body without a heavy roux.
Ingredients
Protein
• 1 lb large shrimp, peeled and deveined
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
Sauce
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• ½ cup heavy cream
Vegetables
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 lb Yukon Gold potatoes, diced
• 3 cups corn kernels
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Toss shrimp with 1 teaspoon of the Cajun seasoning.
2
Melt butter in a large pot over medium-high. Add onion, celery, and bell pepper and cook 5 minutes, then add garlic and cook 30 seconds.
3
Add potatoes, corn, broth, smoked paprika, and the remaining Cajun seasoning. Simmer 15 minutes until potatoes are tender.
4
Stir in cream.
5
Add shrimp and simmer 3 minutes until pink and cooked through.
6
Top with green onions and serve.
How to Make It
1
Toss shrimp with 1 teaspoon of the Cajun seasoning.
2
Melt butter in a large pot over medium-high. Add onion, celery, and bell pepper and cook 5 minutes, then add garlic and cook 30 seconds.
3
Add potatoes, corn, broth, smoked paprika, and the remaining Cajun seasoning. Simmer 15 minutes until potatoes are tender.
4
Stir in cream.
5
Add shrimp and simmer 3 minutes until pink and cooked through.
6
Top with green onions and serve.
Ingredients
Protein
• 1 lb large shrimp, peeled and deveined
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
Sauce
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• ½ cup heavy cream
Vegetables
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 lb Yukon Gold potatoes, diced
• 3 cups corn kernels
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days; add a splash of broth when reheating.
Reheat:
Reheat gently on the stovetop just until the shrimp are warm.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Stir the shrimp in at the very end — three minutes is all they need to cook through.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Fresh or frozen corn?
Both work. Frozen corn is great year-round; fresh adds sweetness in season.
Can I use pre-cooked shrimp?
Yes. Stir them in at the end just to heat through so they don't toughen.
How do I make it heartier?
Add diced potato with the broth for a thicker, more filling chowder.
Quick Fixes
Shrimp overcooked: add them in the last 3 minutes only.
Too thick: loosen with broth.
Want it thicker: mash some corn and potato against the pot.
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