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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.

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