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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.
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4.83 from 34 votes

Creamy Cajun Shrimp and Corn Chowder

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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: American, Cajun
Servings: 6 servings
Calories: 290kcal
Author: Ashley Boyd

Equipment

Ingredients

Cajun Spice Blend

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: 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