Cajun Shrimp and Corn Chowder
Packed with shrimp, sweet corn, and plenty of hearty vegetables, this creamy cajun shrimp and chowder delivers bold, smoky flavor.
Servings 5 people
Ingredients
- 4 oz pancetta cubed
- 1 stick celery diced
- 1 large carrot diced
- 1 small yellow onion diced
- 1 poblano pepper diced
- 3 cloves garlic minced
- ½ cup all-purpose flour
- 2 15.5 oz cans whole kernel sweet corn
- 3 medium yellow potatoes
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 lb shrimp peeled, deveined, tails removed
- olive oil
Cajun Seasoning
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ½ tsp thyme
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp cayenne pepper
Instructions
- Combine the spices to make the homemade cajun seasoning.
- Add a drizzle of olive oil (approx. 2 tsp.) to your soup pot or Dutch oven over medium heat. Add the pancetta once hot, and cook for 5-6 minutes mixing every minute or so to ensure even cooking. Remove from the pot with a slitted spoon when deep red / golden brown.
- 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.
- Add the Cajun seasoning and garlic, then continue cooking for another 2 minutes. *If the pot gets too dry add a tbsp of olive oil.
- Toss in the flour and cook for 1 more minute before adding in the corn + can juices and pouring in the chicken broth. Whisk to incorporate the flour into the broth.
- Cover and bring to a boil. Once boiling, add the peeled and cut potatoes, then reduce the heat to a simmer. Cook for about 17 minutes, until the potatoes are tender.
- Stir in the heavy cream and simmer for another 2 minutes before adding in the shrimp and pancetta. Cook for 2-3 minutes OR until the shrimp are fully cooked. Remove from the heat and serve.