Print Recipe

Cajun Shrimp and Corn Chowder

Cajun Shrimp and Corn Chowder


  • 1 pound shrimp, tails removed
  • 2 teaspoons Cajun seasoning (or less if you like it less spicy)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 6 slices bacon, chopped
  • 1 tablespoon butter
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 pound russet potatoes, chopped
  • 4 cups chicken broth (regular or low sodium)
  • 1/4 teaspoon ground thyme
  • 2 sliced green onions, both white and green parts, plus more for garnish
  • 2 cans shoepeg corn*, drained
  • 3/4 cup whipping cream
  • 1/2 teaspoon paprika

* Regular yellow corn may be substituted.


  1. Mix Cajun seasoning, salt and pepper. Sprinkle over the shrimp.
  2. In a large pot over medium heat, cook bacon until crispy. Drain bacon pieces on a paper towel–lined plate.
  3. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.
  4. Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes.
  5. Stir in garlic and flour, and cook 30 seconds more.
  6. Add potatoes, broth, thyme and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
  7. Stir in shoepeg corn and cream, and simmer 5 minutes longer.
  8. Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.
  9. Garnish each serving with bacon and green onion, if desired.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.