Description
This hearty Cajun Shrimp and Vegetable Chowder combines tender shrimp with a medley of fresh vegetables in a creamy, flavorful broth spiced with Cajun seasoning and smoked paprika. Perfect for a warming meal, this chowder offers a rich and comforting taste with a slight kick of heat, balanced by the smooth cream and milk base.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (for shrimp)
- 1 tablespoon butter
Vegetables and Broth
- 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
Seasonings and Dairy
- 1 cup heavy cream
- 1 cup milk (or more for thinner chowder)
- 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
Garnish
- Fresh parsley or green onions
Instructions
- Prep the Shrimp: Season the peeled and deveined shrimp with 1 tablespoon of Cajun seasoning. Set aside while preparing the other ingredients to allow the flavors to infuse.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5-6 minutes until the vegetables start to soften.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Add Potatoes and Broth: Add the diced potatoes, corn kernels, and 2 cups of chicken or vegetable broth to the pot. Increase heat and bring the mixture to a boil.
- Simmer Vegetables: Reduce the heat to low and let it simmer gently for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Make It Creamy: Stir in 1 cup of heavy cream and 1 cup of milk. Return the chowder to a simmer and cook for an additional 5-7 minutes, stirring occasionally to combine flavors and thicken the chowder slightly.
- Cook the Shrimp: While the chowder simmers, melt 1 tablespoon butter in a separate skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking to keep shrimp tender.
- Combine Shrimp and Chowder: Transfer the cooked shrimp to the chowder pot and stir gently to combine all ingredients evenly.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions for a fresh finish. Serve hot and enjoy the comforting, spicy flavors.
Notes
- You can adjust the Cajun seasoning and cayenne pepper according to your preferred spice level.
- If you prefer a thinner chowder, add more milk or broth when stirring in the liquids.
- Use fresh or frozen corn kernels according to availability; fresh corn adds a sweeter taste.
- If you want a richer chowder, substitute milk with additional heavy cream.
- For a dairy-free version, use coconut milk instead of heavy cream and milk, and substitute butter with olive oil or a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / Creole
