Description
This hearty Cajun Shrimp and Vegetable Chowder combines tender shrimp with a medley of fresh vegetables in a creamy, flavorful broth seasoned with Cajun spices. Perfect for a comforting meal, this chowder offers a spicy kick balanced by the richness of cream and milk, making it a delicious and satisfying dish for seafood lovers.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning (for shrimp)
- 1 tablespoon butter
Vegetables
- 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)
Liquid and Additional Seasoning
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk (or more for thinner chowder)
- 1 tablespoon 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 cleaned shrimp with one tablespoon of Cajun seasoning and set them aside to allow the flavors to infuse.
- Cook the Vegetables: Heat two tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, celery, and red bell pepper. Sauté for 5-6 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, enhancing the aromatic base of the chowder.
- Add Potatoes and Broth: Add the diced potatoes, corn kernels, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Make It Creamy: Stir in the heavy cream and milk, then bring the chowder back to a gentle simmer. Add the remaining Cajun seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally to meld the flavors together.
- Cook the Shrimp: While the chowder simmers, melt the butter in a separate skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they are pink and opaque, indicating they are perfectly cooked.
- Combine Shrimp and Chowder: Add the cooked shrimp to the pot of chowder and gently stir to distribute them evenly throughout the soup.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions to add a fresh, colorful finish. Enjoy your flavorful Cajun Shrimp and Vegetable Chowder!
Notes
- You can adjust the amount of cayenne pepper or Cajun seasoning based on your preferred spice level.
- For a thinner chowder, add more milk or broth until the desired consistency is reached.
- This chowder can be made with vegetable broth to keep it vegetarian if shrimp is omitted.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
- Fresh herbs added as garnish elevate the flavor and presentation of the chowder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern American
