Cajun Shrimp and Corn Chowder

Move over clam chowder… shrimp and corn chowder is the superior soup.

I mean no offense to the New England classic, but if given the choice, I’m picking corn chowder any day, and this Cajun Shrimp and Corn Chowder is the GOAT. Packed with shrimp, sweet corn, and plenty of hearty vegetables, this creamy Cajun chowder delivers bold, smoky flavor. It’s the soup to make during those colder months when all you want to do is curl up on the couch with a hug in a bowl. Ready in under an hour, this restaurant-quality shrimp and corn chowder is a must-make all season long.

WHAT YOU’LL NEED FOR CAJUN SHRIMP AND CORN CHOWDER

SHRIMP AND CORN CHOWDER

• Shrimp – Medium shrimp, cleaned, de-shelled, and de-tailed before cooking. Frozen shrimp work just as well—just be sure to defrost them according to the package instructions before starting. I wouldn’t go larger than medium; we’re aiming for perfect one-biters.
• Corn – Put away the cob, we’re using canned corn! No need for fresh corn in this recipe, which makes it perfect year-round. Canned corn works beautifully here, especially since we’re also adding the liquid from the can to give the chowder an extra boost of corn flavor.
• Pancetta – Pancetta adds a rich, smoky flavor to the shrimp and corn chowder and cooks up in just 5–6 minutes. You can usually find pre-cubed pancetta in most supermarkets, often near the fresh cheese or deli section.
  • Substitute: Can’t find pancetta? While it’s the recommended ingredient you can sub it out for 4oz of smoky bacon (4-5 strips). Keep in mind this will add a bit of time to the cook time.
• Celery
• Carrot – One large chunky carrot.
• Onion – Yellow or Spanish.
• Poblano Pepper
• Garlic – Fresh only!
• All-Purpose Flour
• Yellow Potatoes – 3 medium yellow potatoes or yukon golds.
• Chicken Broth – Why not use seafood stock or broth? While this is a shrimp-forward dish, we want the broth to highlight the corn. Seafood stock can be overpowering, chicken broth allows the chowder to taste more balanced.
• Heavy Cream

HOMEMADE CAJUN SEASONING

• Smoked Paprika
• Sweet Paprika – Yes, both paprikas are necessary. Can’t find paprika that says “sweet paprika” chances are if it doesn’t say smoked its sweet.
• Dried Oregano
• Thyme
• Onion Powder
• Granulated Garlic
• Cayenne Pepper

TOOLS NEEDED

• Large Dutch Oven or Soup Pot – This recipe makes 5 servings of chowder, which fills a 4 Qt dutch oven to the brim.

HOW TO MAKE CAJUN SHRIMP AND CORN CHOWDER

Render the Pancetta – Drizzle a bit of olive oil into a Dutch oven or soup pot over medium heat. Once hot, add the pancetta and cook for 5–6 minutes, until the fat has rendered and turned a deep red-golden brown. Stir every 30 seconds or so to ensure even cooking. When done, remove with a slotted spoon and set aside for later.

Cook the Base – Reduce the heat to medium-low and add the diced onions, celery, poblano, and carrots. Season with a generous pinch of salt and cook for 4–5 minutes, stirring every minute or so. Add the Cajun seasoning and garlic, then continue cooking for another 2 minutes. If the pot gets too dry, add an extra tablespoon of olive oil, this can happen depending on how much fat rendered from the pancetta.

Add in the flour, mix to combine and cook for an additional minute. Add in the corn kernels and liquid from the can, then the chicken broth. Whisk to incorporate the flour to the broth.

Cook the Chowder – Cover and bring the pot to a boil. Remove the lid, reduce the heat to medium-low, toss in the cut and peeled potatoes and bring to a gentle simmer. Simmer uncovered for 17 minutes.

Stir in the heavy cream and simmer for another 2 minutes before adding in the shrimp and pancetta back to the pot. Cook for 2-3 minutes or until the shrimp are fully cooked. Remove from the heat and serve.

STORING/REHEATING

This Cajun Shrimp and Corn Chowder is perfect to prep on a Sunday and enjoy throughout the week. Store leftovers in an airtight container in the fridge for 4–5 days. When ready to serve, transfer the desired amount to a saucepan (or back into the Dutch oven) and reheat over medium-low until warmed through.

Looking for more of this flavor combo check out my Cajun Shrimp and Grits!