Cajun Shrimp and Corn Chowder

Ingredients

• 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, + more for garnish
• 2 cans shoepeg corn*, drained
• 3/4 cup whipping cream
• 1/2 teaspoon paprika

Instructions

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.

Notes

* Regular yellow corn may be substituted.

Attribution

Photo credit: seahill CC BY