Cajun Shrimp and Corn Chowder

Plump shrimp simmered in a creamy, spiced broth with sweet corn, tender potatoes, and bell peppers.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $5.45/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Calorie

Tags

• one-pot
• quick
• comfort food
• rich
• spicy

Ingredients

• 2 pound large shrimp (peeled and deveined)
• 2 tablespoon unsalted butter
• 1 yellow onion (medium, diced)
• 1 red bell pepper (large, diced)
• 2 russet potatoes (medium, peeled and cut into 1/2-inch cubes)
• 1 can canned sweet corn (15.25 oz can, drained)
• 3 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tablespoon Cajun seasoning
• 0.5 teaspoon kosher salt
• 0.25 cup green onions (chopped)

Instructions

1. Melt unsalted butter in a large Dutch oven over medium heat. Add diced yellow onion and red bell pepper, cooking for 4 minutes until softened.
2. Stir in Cajun seasoning, cubed russet potatoes, and low-sodium chicken broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes until the potatoes are tender when pierced with a fork.
3. Add drained sweet corn, heavy cream, kosher salt, and large shrimp to the pot. Simmer gently for 4 to 5 minutes until the shrimp turn completely pink, opaque, and reach an internal temperature of 145 degrees F.
4. Remove from heat, ladle into warm bowls, and garnish with chopped green onions if desired.

Notes

Leftovers reheat smoothly over gentle heat on the stovetop; avoid boiling to keep the shrimp tender.

Nutrition (per serving)

• Calories: 345
• Protein: 21 g
• Carbohydrates: 27 g
• Fat: 17.5 g
• Fiber: 3.1 g
• Sodium: 1668 mg
• Saturated Fat: 11.6 g
• Sugar: 9.8 g
• Cholesterol: 230 mg