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    Pink Owl Kitchen » Soups » Creamy Cajun Shrimp and Corn Chowder

    Creamy Cajun Shrimp and Corn Chowder

    Published: Feb 8, 2022 · Modified: Feb 16, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    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!

    overhead shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.
    Jump to:
    • What You Need To Make This Recipe
    • How To Make This Soup
    • Variations and Substitutions
    • What Shrimp Work Best for This Recipe?
    • What Is the Difference Between Chowder and Soup?
    • Make-Ahead and Storing Instructions
    • Recommended Tools for This Recipe
    • More Cajun-inspired Recipes You Will Love!
    • 📖 Recipe

    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!

    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.
    side angle shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.

    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!
    side angle shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.

    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.

    overhead shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.

    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
    side angle shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.

    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

    overhead shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.

    Creamy Cajun Shrimp and Corn Chowder

    Ashley
    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!
    4.81 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Appetizer, Main Course
    Cuisine American, Cajun
    Prevent your screen from going dark
    Servings 6 servings
    Calories 290 kcal

    Equipment

    • 1 6 quart Dutch oven

    Ingredients
      

    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

    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: 1servingCalories: 290kcalCarbohydrates: 29.2gProtein: 4.3gFat: 19gSaturated Fat: 9.2gCholesterol: 41mgSodium: 811mgPotassium: 650mgFiber: 4gSugar: 5.1gCalcium: 45mgIron: 1mg
    Keyword cajun recipes, cajun soup, chowder, fall soup recipes, shrimp and corn chowder
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

    More Soups

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    Reader Interactions

    Comments

    1. Kate

      February 21, 2022 at 1:05 am

      5 stars
      This is delicious! Very flavorful and creamy with lots of veggies without being super heavy. Highly recommend.

      Reply
      • Ashley Boyd

        March 21, 2022 at 11:04 pm

        Hi Kate! Thank you for trying the recipe. I'm so happy you enjoyed it!

        Reply
    2. Ioana

      March 18, 2022 at 12:52 am

      5 stars
      Delicious! Tried this for the first time today and my husband and 7 year old son loved it. It is a very flavourful and comforting meal.
      Will do it again for sure 🙂 next time
      I'll make a variation half shrimp half scallop. I'm really curious to try it with bacon too. Thanks so much for this great recipe 🙂

      Reply
      • Ashley Boyd

        March 21, 2022 at 10:47 pm

        Hi Ioana! I am thrilled to hear that you and your family enjoyed the recipe! I love the idea of making it with shrimp and scallops. Thank you for trying the recipe!

        Reply
    3. Robin

      May 31, 2022 at 11:15 pm

      This recipe looks so good. I want to make it, but to many in my family don’t like shrimp. Can I use sausage or chicken instead?

      Reply
      • Ashley Boyd

        June 01, 2022 at 2:41 am

        Hi Robin, you can use either! I suggest throwing in some shredded, fully cooked chicken or smoked sausage with the corn! If you try it please let me know how it turns out.

        Reply
    4. Judy

      July 19, 2022 at 10:31 pm

      5 stars
      Loved it! Thanks for a yummy and clearly presented recipe!

      Reply
      • Ashley Boyd

        July 26, 2022 at 2:12 am

        You are very welcome, Judy! Thank you for trying the chowder recipe!

        Reply
    5. Lorrie

      August 11, 2022 at 10:58 pm

      5 stars
      I love this chowder. So flavorful and perfect amount of spice. Second time making it and it won’t be the last. Thanks so much for the wonderful recipe.

      Reply
      • Ashley Boyd

        August 12, 2022 at 9:36 pm

        Lorrie, it warms my heart to know this chowder recipe has become a favorite of yours! Thank you for trying the recipe and for the kind comment!

        Reply

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    Hi! I'm Ashley.

    I am a new mom, wife, and creator of all you see here at Pink Owl Kitchen. All of our recipes are influenced by my southern upbringing and are made with fresh, seasonal ingredients to encourage families to come together around the dinner table more!

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