Description
This Blackened Shrimp Corn Chowder combines the smoky heat of Cajun-spiced shrimp with the creamy comfort of corn, potatoes, and crispy bacon. It’s a one-pot meal that’s cozy, flavorful, and perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined, tails removed
- 2 tablespoons Cajun or blackening seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 slices bacon, chopped
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 2 cups corn (fresh, frozen, or canned)
- 2 cups Yukon gold or red potatoes, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup green onions, sliced (plus more for garnish)
- Salt and pepper, to taste
Instructions
- Pat shrimp dry and toss with Cajun seasoning. Heat olive oil and butter in a skillet, then sear shrimp for 1–2 minutes per side. Set aside.
- In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon, leaving the drippings.
- Add onion, celery, and bell pepper to the bacon drippings. Cook until soft, about 5 minutes. Add garlic and cook 1 more minute.
- Stir in potatoes and corn. Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 15–20 minutes.
- Lower heat. Stir in heavy cream and half of the cooked bacon. Warm through gently—do not boil.
- Stir in the blackened shrimp. Simmer for a couple of minutes. Adjust seasoning with salt and pepper. Garnish with remaining bacon and green onions. Serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 190mg
Keywords: Blackened Shrimp Corn Chowder, Cajun Soup, Comfort Food