This Cajun Shrimp Chowder captures the comfort of Louisiana cooking with plump blackened shrimp nestled in a smoky corn and potato chowder. It’s a satisfying, flavorful meal that’s ideal for a cozy weeknight dinner.
Raised in southern Louisiana, I developed a love for fresh seafood early on. When the weather cooled, one of our favorite family dishes was this hearty Cajun Shrimp Chowder. Its combination of tender potatoes, sweet corn, warm spices and blackened shrimp makes it both comforting and satisfying.
How to make Cajun Shrimp Chowder
This chowder is straightforward to prepare and builds flavor in stages.
- Peel and dice medium potatoes into small cubes. Place them in a stockpot with chicken stock and ham seasoning and simmer while you prepare the other ingredients.
- In a heavy saucepan, warm olive oil over medium-high heat and sauté the diced onion and bell pepper until softened.
- Add drained sweet corn, minced garlic and diced roasted red pepper to the pan and cook until heated through.
- Stir in ancho chili sauce and the seasonings so the heat helps release and meld their flavors.
- Combine the corn and vegetable mixture with the potatoes in the stockpot and simmer for about 30 minutes, stirring occasionally.
- To thicken the chowder, puree about 1½ cups of the soup in a blender and return it to the pot, stirring until the soup is pleasantly thick.
At this point you have a delicious corn and potato chowder that can be served on its own, but adding blackened shrimp gives the dish the rich seafood character that enhances the Cajun profile.
Peeled and deveined shrimp are coated with blackened seasoning on both sides, then quickly pan-fried in hot oil for about 1–2 minutes per side until cooked through. Serve the chowder in bowls, top with the blackened shrimp and garnish with fresh thyme.
If you enjoy a bright, tangy heat, add a splash of Louisiana hot sauce to finish each bowl — the vinegar bite pairs nicely with the smoky, spicy flavors.
C’est si bon!
Leftovers keep well covered in the refrigerator for up to three days and reheat gently on the stovetop.
Ingredients
- 6 medium potatoes, peeled and diced into small pieces
- 4 cups chicken stock or water
- 2 packets Goya ham-flavored concentrate (or preferred ham seasoning)
- 4 tablespoons olive oil, divided
- ½ cup diced onion
- ½ cup diced bell pepper
- 1 tablespoon minced garlic
- 2 cans sweet corn, drained
- 1 roasted red pepper, diced
- 2 tablespoons ancho chili sauce
- 2 teaspoons paprika
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground thyme
- 1 lb. shrimp, peeled and deveined
- 2 tablespoons blackened seasoning
- 3 sprigs fresh thyme, for garnish
Instructions
- Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot. Bring to a simmer over medium heat while you prepare the vegetables.
- In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Sauté the onion and bell pepper until they begin to soften, about 5–7 minutes. Add the garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne and ground thyme. Cook another 5–10 minutes, stirring occasionally.
- Pour the corn mixture into the stockpot with the potatoes. Continue to simmer for 30 minutes, stirring from time to time so flavors meld.
- Scoop out about 1½ cups of the chowder and puree it in a blender until smooth. Return the puree to the pot and stir to thicken the chowder.
- Sprinkle both sides of the shrimp with blackened seasoning. Heat a nonstick pan with 1 tablespoon olive oil over high heat and cook the shrimp 1–2 minutes per side until opaque and cooked through.
- Ladle chowder into bowls, top with blackened shrimp and garnish with fresh thyme. Add hot sauce to taste, if desired.
Notes
- To store: Keep leftovers covered in the refrigerator for up to 3 days.
- To reheat: Warm gently on the stovetop or in the microwave until heated through.
Prep Time: 30 mins • Cook Time: 45 mins • Total Time: 1 hr 15 mins • Servings: 6 • Calories (approx): 330 kcal