Creamy Cajun Shrimp and Sweet Corn Chowder Recipe

This creamy, comforting Cajun Shrimp and Corn Chowder features tender shrimp, diced potatoes, sweet corn, and just the right amount of spice. Serve it as an appetizer or a main for a cozy date night or family dinner.

There’s something especially warming about a good chowder. This version borrows Cajun flavors—an aromatic spice blend and plump shrimp—combined into a rich, creamy broth. The result is a satisfying, slightly spicy chowder with tender potato and pops of sweet corn.

What You Need To Make This Recipe

Cajun Spice Blend

• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper

Whisk the spices together in a small bowl and set aside.

Shrimp and Corn Chowder

• 1 pound large shrimp — peeled and deveined. You can use medium or extra-large if you prefer.
• 2 tablespoons extra virgin olive oil (or light-tasting olive oil or vegetable oil).
• 1 small yellow onion, chopped.
• 1 medium red bell pepper, rinsed, seeded and chopped.
• 2 medium yellow potatoes and 2 medium red potatoes, diced.
• 3 cloves fresh garlic, minced.
• 4 tablespoons unsalted butter.
• ¼ cup all-purpose flour (for a light roux to thicken the chowder).
• 4 cups chicken stock.
• Salt and cracked black pepper, to taste.
• 3 cups frozen corn.
• ¾ cup heavy cream.
• ¼ cup sliced green onions, plus extra for garnish.

How To Make This Soup

• Season the shrimp with about half the Cajun spice blend and set aside while you prepare the rest.
• Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the chopped onion and bell pepper and cook 2–3 minutes until they begin to soften.
• Add the diced potatoes, the remaining Cajun spice blend, and the garlic. Cook another 2–3 minutes, stirring so the garlic doesn’t burn.
• Stir in the butter until melted, then add the flour and cook, stirring, for about 2 minutes to remove the raw flour taste.
• Gradually pour in the chicken stock while stirring. Bring to a boil, then reduce heat and simmer 10–15 minutes until the potatoes are tender.
• Add the frozen corn and seasoned shrimp. Simmer 5–7 minutes until the shrimp turn pink and opaque.
• Stir in the heavy cream, adjust seasoning with salt and pepper, and simmer 3–5 minutes more until the chowder is thick and creamy.
• Remove from heat, stir in the sliced green onions, and serve garnished with extra green onions.

Variations and Substitutions

This chowder is versatile. Try adding or substituting other vegetables, meats, or seafood:

• Chopped carrots
• Sliced mushrooms
• Broccoli florets
• Chopped celery
• Chopped bacon or ham
• Sliced smoked sausage
• Scallops or crab meat

What Shrimp Work Best for This Recipe?

Large shrimp are ideal for presentation and bite-size pieces, but medium or extra-large shrimp also work well. Whatever size you choose, use peeled and deveined shrimp.

What Is the Difference Between Chowder and Soup?

Chowder is a chunky, rich, and usually creamy style of soup. While some soups are thin or served chilled, chowders are typically thick, hearty, and served hot.

Make-Ahead and Storing Instructions

Chop the onion, bell pepper, potatoes, and garlic a day or two in advance to save time. Store prepared vegetables in a sealed bag in the refrigerator.

Leftovers: Refrigerate in an airtight container for up to three days. Reheat gently on the stovetop or in the microwave.

Recommended Tools for This Recipe

• 6-quart Dutch oven or large stockpot
• Wooden spoon
• Soup bowls

More Cajun-inspired Recipes You Will Love!

• Creamy Cajun Shrimp and Gnocchi Skillet
• Crispy Smashed Potatoes with Creole Sauce
• Authentic Chicken and Sausage Gumbo
• Cheesy Cajun Chicken and Sausage Dip

📖 Recipe