This Cajun Shrimp Chowder is classic Louisiana comfort food. Succulent blackened shrimp sit atop a smoky corn and potato chowder for a rich, satisfying weeknight meal that comes together easily.
Raised in southern Louisiana, I grew up surrounded by fresh seafood. My father and his friends often returned from shrimping trips with coolers full of sweet shrimp. When the weather cooled, we loved making this hearty chowder.
The combination of corn, potatoes and smoky spices makes a comforting base that stands on its own, but adding blackened shrimp brings the dish to life with authentic Cajun flavor.
How to make Cajun Shrimp Chowder
This chowder is straightforward and flavorful. Follow the steps below for a creamy, well-seasoned result.
- Peel and dice medium potatoes into small cubes. Place them in a stockpot with chicken stock and the ham-flavored seasoning. Simmer while you prepare the vegetables.
- In a heavy saucepan, heat olive oil over medium-high heat and sauté the diced onion and bell pepper until they soften, about 5–7 minutes.
- Add drained sweet corn, minced garlic and diced roasted red pepper to the pan and cook until heated through.
- Stir in ancho chili sauce, paprika, seasoned salt, cayenne and ground thyme to let the heat release and blend the flavors.
- Combine the corn and vegetable mixture with the potatoes in the stockpot and simmer for 30 minutes, stirring occasionally.
- To thicken the chowder, puree about 1½ cups of the soup in a blender and stir it back into the pot. The chowder should become creamy and thick.
If you prefer, you can enjoy this as a corn-and-potato chowder — it’s delicious even without seafood. For a more complete Cajun experience, add blackened shrimp:
Peeled and deveined shrimp are seasoned generously on both sides with blackened seasoning. Pan-fry them in a bit of oil for 1–2 minutes per side over high heat until cooked through and slightly charred.
Ladle the chowder into bowls, top with the blackened shrimp and finish with fresh thyme. A few dashes of Louisiana hot sauce add a bright vinegar heat that complements the richness of the chowder.
C’est si bon! (It is so good!)
Store leftovers covered in the refrigerator for up to 3 days and reheat gently on the stovetop.
Other recipes you may like:
- hot and sour soup
- chicken noodle soup
- tomato soup
Cajun Shrimp Chowder
Amy Duska
Pin Recipe
30
45
1 15
Ingredients
- 6 medium potatoespeeled and diced
- 4 cups chicken stock or water
- 2 packets Goya ham-flavored concentrate
- 4 tablespoons olive oildivided
- ½ cup oniondiced
- ½ cup bell pepperdiced
- 1 tablespoon garlicminced
- 2 cans sweet corndrained
- 1 roasted red pepperdiced
- 2 tablespoons ancho chili sauce
- 2 teaspoons paprika
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground thyme
- 1 lb. shrimppeeled and deveined
- 2 tablespoons blackened seasoning
- 3 sprigs fresh thyme
Instructions
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Place diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing vegetables.
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In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Sauté onion and bell pepper until softened, about 5–7 minutes. Add garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne and ground thyme; cook another 5–10 minutes.
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Pour the corn mixture into the stockpot with the potatoes and simmer for 30 minutes, stirring occasionally.
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Puree 1½ cups of the chowder in a blender, return it to the pot and stir to thicken.
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Sprinkle both sides of the shrimp with blackened seasoning. Heat 1 tablespoon olive oil in a nonstick pan over high heat and cook shrimp 1–2 minutes per side until cooked through.
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Spoon chowder into bowls, top with blackened shrimp and garnish with fresh thyme.
Notes
- To Store: Keep leftovers covered in the refrigerator for up to 3 days.
- To Reheat: Reheat gently on the stovetop or in the microwave.