Description
A hearty and flavorful Cajun Shrimp and Vegetable Chowder featuring tender shrimp, fresh vegetables, and a creamy spiced broth, perfect for a comforting and easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled and deveined)
- 1 small onion (diced)
- 2 celery stalks (chopped)
- 2 carrots (peeled and diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced potatoes (Yukon Gold or Russet)
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- salt and pepper to taste
- chopped parsley for garnish
Spices and Seasonings
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, chopped celery, peeled and diced carrots, and both red and green bell peppers. Sauté for about 5 minutes until the vegetables are softened but still vibrant.
- Add Seasonings and Garlic: Stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and optional cayenne pepper. Cook everything together for 1 more minute to let the spices bloom and garlic become fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat them evenly. This will help thicken the chowder as it cooks.
- Add Broth and Vegetables: Gradually pour in the low-sodium chicken broth while stirring constantly to prevent any lumps from forming. Add the diced potatoes and corn kernels to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are fork-tender.
- Add Cream and Simmer: Stir in the heavy cream and bring the chowder back to a gentle simmer to combine the rich flavors and create a creamy texture.
- Cook Shrimp: Add the peeled and deveined shrimp to the chowder. Cook for 3–5 minutes, or until the shrimp turn pink and are opaque all the way through.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Ladle the chowder into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute the heavy cream with half-and-half for a lighter version of the chowder.
- For extra heat, add a few dashes of your favorite hot sauce while cooking or at the table.
- This chowder is versatile — try swapping shrimp with crab meat or scallops for variations.
- To make it gluten-free, use gluten-free all-purpose flour instead of regular flour.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 390
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 195mg
