If you love a bowl of comfort that’s bursting with bold flavors and creamy goodness, then this Creamy Cajun Shrimp and Corn Chowder is about to become your new favorite. It’s the perfect blend of spicy, savory, and slightly sweet, with tender shrimp, fresh corn, and hearty potatoes all swimming in a rich, velvety broth. Whether you’re looking for a cozy dinner to warm up a chilly evening or a crowd-pleasing dish to serve at your next gathering, this chowder checks all the boxes. Plus, it’s quick to whip up and packed with ingredients that bring out the best of Cajun-inspired cooking without any fuss.
The Upside of Creamy Cajun Shrimp and Corn Chowder
This chowder isn’t just delicious—it’s a celebration of textures and flavors. The shrimp provides a juicy, satisfying bite, while the corn kernels add bursts of sweetness that pair perfectly with the spicy Cajun seasoning. The potatoes lend substance and a creamy texture once softened, and the heavy cream rounds everything out with a luscious finish. It’s an all-in-one meal that feels indulgent but comes together in under an hour. Plus, it’s versatile enough to tweak for your taste or pantry staples. Whether you’re a seasoned home cook or new to making chowders, this recipe is straightforward, forgiving, and endlessly comforting.
What You’ll Gather
- 1 pound shrimp, peeled and deveined
- 1 cup corn kernels, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Green onions, sliced for garnish
What’s in the Gear List
- Large pot or Dutch oven – for cooking the chowder
- Cutting board and sharp knife – for prepping vegetables and shrimp
- Measuring cups and spoons – to keep ingredient amounts accurate
- Spoon or spatula – for stirring
- Ladle – for serving
Creamy Cajun Shrimp and Corn Chowder in Steps
Step 1: Prep Your Ingredients
Start by peeling and deveining your shrimp if needed. Dice the onion, bell pepper, and potatoes into bite-sized pieces. Mince the garlic and slice the green onions for garnish. If you’re using fresh corn, cut the kernels off the cob.
Step 2: Sauté the Aromatics
Heat the olive oil in your pot over medium heat. Add the diced onion, bell pepper, and garlic. Cook until the vegetables soften and become fragrant, about 5 minutes.
Step 3: Add Potatoes and Cajun Seasoning
Stir in the diced potatoes and sprinkle the Cajun seasoning evenly over the veggies. Let everything cook together for a couple of minutes to let the spices bloom.
Step 4: Pour in the Chicken Broth
Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
Step 5: Add Corn and Shrimp
Once the potatoes are soft, stir in the corn kernels and shrimp. Cook until the shrimp turn pink and are cooked through, approximately 3-5 minutes.
Step 6: Stir in the Heavy Cream
Lower the heat and pour in the heavy cream. Stir gently to combine and warm through, but avoid boiling once the cream is added to keep it from curdling. Season with salt and pepper to taste.
Step 7: Serve and Garnish
Ladle the chowder into bowls and sprinkle with sliced green onions. Serve immediately with crusty bread or a fresh salad for a complete meal.
Health-Conscious Tweaks
- Swap heavy cream for full-fat coconut milk to create a dairy-free version.
- Use low-sodium chicken broth to reduce salt content.
- Boost the veggie count by adding diced celery or carrots with the onions and peppers.
- Replace potatoes with sweet potatoes for added fiber and vitamins.
- Use olive oil sparingly or substitute with avocado oil for a heart-healthy fat.
What Could Go Wrong
- Shrimp overcooked: Shrimp cooks very quickly and can become rubbery if left too long. Add them last and watch closely.
- Chowder too thick or thin: Adjust by adding more broth if too thick, or simmer longer uncovered if too thin.
- Seasoning imbalance: Too much Cajun seasoning can overpower the dish; start with less and add more to taste.
- Cream curdling: Avoid boiling after adding cream; warm gently instead.
Make-Ahead & Storage
This chowder is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove, stirring occasionally. If it thickens too much, add a splash of broth or water to loosen the texture. You can also freeze the chowder for up to 2 months; thaw overnight in the fridge before reheating.
Common Questions
Can I use frozen shrimp for this chowder?
Absolutely! Frozen shrimp works great and is a convenient option. Just thaw them completely before adding to the chowder to ensure even cooking.
What’s the best way to make this chowder spicier?
If you crave more heat, add extra Cajun seasoning or a pinch of cayenne pepper. You can also toss in some chopped jalapeños with the bell pepper for an added kick.
Can I substitute the chicken broth with vegetable broth?
Yes! Vegetable broth is a fine substitute and will keep the dish flavorful and rich while making it suitable for those who prefer a vegetarian base—just be sure your Cajun seasoning is free of any animal-derived ingredients.
How can I make this chowder thicker without adding flour or cornstarch?
Instead of thickeners, you can puree a portion of the potatoes and some of the broth in a blender and stir it back into the pot. This naturally thickens the chowder while adding creaminess.
Try These Next
- Spicy Creamy Cajun Pasta – A quick dinner with all the bold flavors you love.
- Fluffy Buttermilk Pancakes – Start your day with a stack of these light and airy pancakes.
- One-Pot Thai Chicken Noodle Soup – A comforting soup with a fragrant twist.
- Roasted Vegetable Quinoa Salad – A hearty, healthy salad that’s perfect for meal prep.
In Closing
There’s something truly special about a bowl of Creamy Cajun Shrimp and Corn Chowder that feels like a warm hug on a chilly day, with just the right amount of spice to keep things exciting. This recipe brings together the best of Southern-inspired flavors with fresh, wholesome ingredients that anyone can appreciate. It’s a dish that’s as impressive for weeknight dinners as it is for weekend entertaining. Once you’ve made it, you’ll find it’s a go-to comfort food that’s simple to prepare and satisfying with every spoonful. So grab your pot, gather those fresh ingredients, and get ready to enjoy a bowl of chowder that’s creamy, spicy, and downright irresistible.
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Creamy Cajun Shrimp and Corn Chowder
Ingredients
Equipment
Method
- Start by peeling and deveining your shrimp if needed. Dice the onion, bell pepper, and potatoes into bite-sized pieces. Mince the garlic and slice the green onions for garnish. If you’re using fresh corn, cut the kernels off the cob.
- Heat the olive oil in your pot over medium heat. Add the diced onion, bell pepper, and garlic. Cook until the vegetables soften and become fragrant, about 5 minutes.
- Stir in the diced potatoes and sprinkle the Cajun seasoning evenly over the veggies. Let everything cook together for a couple of minutes to let the spices bloom.
- Add the chicken broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
- Once the potatoes are soft, stir in the corn kernels and shrimp. Cook until the shrimp turn pink and are cooked through, approximately 3-5 minutes.
- Lower the heat and pour in the heavy cream. Stir gently to combine and warm through, but avoid boiling once the cream is added to keep it from curdling. Season with salt and pepper to taste.
- Ladle the chowder into bowls and sprinkle with sliced green onions. Serve immediately with crusty bread or a fresh salad for a complete meal.
Notes
- Use full-fat coconut milk instead of heavy cream for a dairy-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently.
- To thicken chowder without flour, puree some potatoes and broth and stir back in.
- Add extra Cajun seasoning or jalapeños for more heat.
- Frozen shrimp can be used; thaw completely before cooking.
