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Homemade Creamy Cajun Shrimp and Corn Chowder recipe photo

Creamy Cajun Shrimp and Corn Chowder

This Creamy Cajun Shrimp and Corn Chowder is bursting with bold, spicy, and savory flavors in a velvety broth—perfect for a cozy, comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 whole 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

Equipment

  • Large pot or Dutch oven
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Spoon or spatula
  • Ladle

Method
 

Creamy Cajun Shrimp and Corn Chowder in Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.