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Creamy Cajun Shrimp & Corn Chowder with a Garlic Butter Kick

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A rich and flavorful chowder combining tender shrimp, sweet corn, and bold Cajun spices with a garlic butter finish.

Ingredients

Scale

For the Crust:

  • 1 lb shrimp, peeled and deveined
  • 4 cups corn kernels (fresh or frozen)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

1. Prepare the Crust:

  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
  2. Add minced garlic and cook for 1 minute until fragrant. Stir in Cajun seasoning and smoked paprika.
  3. Pour in chicken broth and bring to a simmer. Add corn kernels and cook for 10 minutes.
  4. Reduce heat to low, stir in heavy cream, and simmer for another 5 minutes.
  5. In a separate pan, melt butter over medium heat. Add shrimp and cook until pink, about 3-4 minutes.
  6. Add cooked shrimp and garlic butter to the chowder. Stir well and season with salt and pepper.
  7. Serve hot, garnished with fresh parsley.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/creamy-cajun-shrimp-corn-chowder/

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