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.
- Mix Cajun seasoning, salt and pepper. Sprinkle over the shrimp.
- In a large pot over medium heat, cook bacon until crispy. Drain bacon pieces on
a paper towel–lined plate.
- Add shrimp to bacon fat and cook until
pink, about 2 minutes per side. Transfer shrimp to plate with bacon.
- 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.
- Stir in garlic and flour, and cook 30 seconds more.
- Add potatoes, broth, thyme and green onions, and bring to a boil. Reduce heat,
cover, and simmer until potatoes are tender, about 10 minutes.
- Stir in shoepeg corn and cream, and simmer 5 minutes longer.
- Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.
- Garnish each serving with bacon and green onion,