Creamy Cajun Shrimp and Corn Chowder

This creamy, comforting Cajun Shrimp and Corn Chowder is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Serve this soup as a first course or main course for the perfect at-home date night or family dinner night!

There's just something about a delicious chowder that warms you up from the inside out. This one's made with a bit of Cajun flair thanks to a flavorful Cajun spice blend and plump, succulent shrimp. Seafood and spice are staples in Cajun cuisine and this recipe fuses these flavors beautifully into a creamy chowder!

For more comfort food recipes, check out our Southern Chicken and Dumplings and Cajun Shrimp and Grits recipes next!

What You Need To Make This Recipe

Cajun Spice Blend

• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon italian seasoning
• 1 teaspoon parika
• ½ teaspoon cayenne pepper

Mix all of the spices together in a small bowl with a fork and set aside.

Shrimp and Corn Chowder

• 1 pound of large shrimp. You can also use medium or extra-large shrimp if you prefer. Make sure your shrimp are peeled and deveined. You can buy your shrimp already peeled and deveined or you can buy shell-on shrimp and do so yourself.

• Extra virgin olive oil. This recipe calls for two tablespoons of oil, in which the veggies are cooked to soften. You can also use light-tasting olive oil or vegetable oil.

• Yellow onion. This recipe calls for one chopped small yellow onion.

• Red bell pepper. This recipe calls for one medium red bell pepper. Rinse, seed, and chop the bell pepper for this recipe.

• 2 medium yellow potatoes and 2 medium red potatoes. A combination of diced yellow and red potatoes gives this soup delicious heartiness and texture.

• Fresh garlic. Mince three cloves of fresh garlic for this recipe.

• Unsalted butter. 4 tablespoons of butter is cooked with flour to create a light roux that will thicken the soup.

• All-purpose flour. This recipe calls for ¼ cup of all-purpose flour. The flour is cooked with butter to create a light roux to thicken the soup.

• Chicken stock. 4 cups of chicken stock is added to the soup for added flavor and to thin out the consistency.

• Salt and cracked black pepper. These are added to taste as needed to season the soup.

• Frozen corn. This recipe calls for three cups of frozen corn to be added to the chowder toward the end of the cooking time. The corn adds a delicious subtle sweetness and crunchy texture to the soup.

• Heavy cream. ¾ cup of heavy cream is added to the soup to create the perfect creamy texture and consistency.

• Green onions. Sliced green onions are added right at the end for some added freshness and texture.

How To Make This Soup

• Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.

• Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.

• Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.

• Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.

• Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.

• Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!

Variations and Substitutions

This chowder can be made with a variety of different vegetables, seafood, or meat. Feel free to try this chowder with some of the following ingredients:

• Chopped carrots
• Sliced mushrooms
• Broccoli florets
• Chopped celery
• Chopped bacon
• Chopped ham
• Sliced smoked sausage
• Scallops
• Crab meat

What Shrimp Work Best for This Recipe?

I recommend large shrimp for this dish as they are the perfect bite-size and make for the best presentation. You can also use medium or extra-large shrimp if you prefer.

Whatever size shrimp you use, just make sure that they are peeled and deveined. This is a great step-by-step guide on how to peel and devein shrimp at home.

What Is the Difference Between Chowder and Soup?

Chowder is a type of soup with unique characteristics. While soups can be thin and light, chowder is characterized by being rich and thick. Chowder is always chunky, and most variations are creamy. Lastly, chowder is always served hot while some soups are served chilled.

Make-Ahead and Storing Instructions

You can save some time the day you plan on serving by chopping your onion, bell pepper, potatoes, and garlic a day or two ahead of time. Store the chopped veggies in a zip-top bag in the refrigerator until you are ready to prepare the soup.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftover soup in the microwave or on the stovetop.

Recommended Tools for This Recipe

• Dutch oven
• Wooden spoon
• Soup bowls

More Cajun-inspired Recipes You Will Love!

• Creamy Cajun Shrimp and Gnocchi Skillet
• Crispy Smashed Potatoes with Creole Sauce
• Authentic Chicken and Sausage Gumbo
• Cheesy Cajun Chicken and Sausage Dip

📖 Recipe

Creamy Cajun Shrimp and Corn Chowder

Ashley Boyd

This creamy, comforting soup is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Serve this soup as a first course or main course for the perfect at-home date night or family dinner night!

4.83 from 34 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine American, Cajun

Cook ModePrevent your screen from going dark

Servings 6 servings

Calories 290 kcal

Equipment

• ▢
  1 6 quart Dutch oven

Ingredients

  

1x2x3x

Cajun Spice Blend

• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon italian seasoning
• ▢ 1 teaspoon parika
• ▢ ½ teaspoon cayenne pepper

Shrimp and Corn Chowder

• ▢ 1 pound large shrimp - peeled and deveined
• ▢ 2 tablespoon olive oil - extra virgin or light-tasting
• ▢ 1 small yellow onion - chopped
• ▢ 1 medium red bell pepper - rinsed, seeded and chopped
• ▢ 2 medium red potatoes - cubed
• ▢ 2 medium yellow potatoes - cubed
• ▢ 3 cloves fresh garlic - minced
• ▢ 4 tablespoon butter - unsalted
• ▢ ¼ cup all-purpose flour
• ▢ 4 cups chicken stock
• ▢ Salt & cracked black pepper - to taste
• ▢ ¾ cup heavy cream
• ▢ 3 cups frozen corn
• ▢ ¼ cup sliced green onions - plus more for garnish

Get Recipe Ingredients

Instructions

 

• Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.
• Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.
• Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.
• Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.
• Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.
• Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftover soup in the microwave or on the stovetop.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 29.2g | Protein: 4.3g | Fat: 19g | Saturated Fat: 9.2g | Cholesterol: 41mg | Sodium: 811mg | Potassium: 650mg | Fiber: 4g | Sugar: 5.1g | Calcium: 45mg | Iron: 1mg

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