Description
This creamy Cajun Shrimp and Vegetable Chowder is a flavorful and hearty dish perfect for a comforting meal. Featuring tender shrimp, a medley of fresh vegetables, and a rich spiced broth, this chowder combines Cajun seasoning with smoky paprika and a touch of cayenne for a mild kick. Easy to prepare on the stovetop, it’s a satisfying option for seafood lovers who crave a warm and delicious bowl of chowder.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
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)
Liquids & Dairy
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk (or more if you prefer a thinner chowder)
Seasonings & Fats
- 2 tablespoons olive oil
- 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
- 1 tablespoon butter
Garnish
- Fresh parsley or green onions for garnish
Instructions
- Prep the Shrimp: Season the shrimp with 1 tablespoon of Cajun seasoning and set aside to allow the flavors to infuse.
- Cook the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, celery, and red bell pepper and cook 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 to develop the aromatic base.
- Add Potatoes & Broth: Add the diced potatoes, corn kernels, and 2 cups of chicken or vegetable broth to the pot. Increase heat to bring the mixture to a boil.
- Simmer Vegetables: Reduce heat to a simmer and cook for about 10-12 minutes or until potatoes are fork-tender, allowing the flavors to meld.
- Make It Creamy: Stir in 1 cup heavy cream and 1 cup milk. Bring the chowder back to a simmer and cook for another 5-7 minutes, stirring occasionally to prevent sticking and to thicken the chowder.
- Cook the Shrimp: While the chowder simmers, melt 1 tablespoon of butter in a separate skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until pink and opaque.
- Combine Shrimp and Chowder: Add the cooked shrimp to the chowder pot and stir gently to combine all ingredients evenly.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley or green onions. Serve hot and enjoy your hearty Cajun Shrimp and Vegetable Chowder.
Notes
- Adjust Cajun seasoning and cayenne pepper according to your heat preference.
- Use vegetable broth for a vegetarian version, omitting shrimp or replacing with plant-based seafood alternatives.
- For a thinner chowder, add extra milk or broth as desired.
- Fresh corn kernels add sweetness; frozen works well as a convenient substitute.
- Peeling and deveining shrimp prior to seasoning ensures better flavor absorption and a cleaner bite.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid curdling the cream.
