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Recipe Description & Culinary Conclusion
This Creamy Cajun Shrimp and Corn Chowder offers a rich, comforting blend of Cajun spice, sweet yellow corn, tender pan-seared shrimp, and a velvety seafood base. Perfectly suited for family weeknight dinners or meal prep, this dish proves that gourmet comfort food can easily be made in under 30 minutes.
By searing large wild-caught shrimp in Creole seasoning and simmered sweet corn kernels with garlic, heavy cream, and rich broth, you achieve restaurant-quality flavor right in your kitchen skillet or Dutch oven.
Ingredients
For the Cajun Shrimp:
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1 lb (450g) Large Shrimp: Peeled, deveined, and tail-on or off.
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1 tbsp Olive Oil or Unsalted Butter
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1 ½ tbsp Cajun/Creole Seasoning: Low-sodium preferred.
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½ tsp Smoked Paprika
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½ tsp Garlic Powder
For the Corn Chowder Base:
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2 tbsp Unsalted Butter
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1 medium Yellow Onion: Finely diced.
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1 Red Bell Pepper: Diced.
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2 Celery Stalks: Finely chopped.
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3 Garlic Cloves: Minced.
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3 cups Sweet Corn: Fresh (cut off the cob), frozen, or canned.
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2 medium Yukon Gold Potatoes: Peeled and diced into ½-inch cubes.
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2 ½ cups Low-Sodium Chicken or Seafood Stock
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1 cup Heavy Cream or Full-Fat Coconut Milk (for a dairy-free alternative)
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Salt and Black Pepper: To taste.
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Fresh Parsley & Chives: Chopped, for garnish.
Step-by-Step Instructions
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Sear the Shrimp: In a large skillet or heavy-bottomed Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Toss shrimp with Cajun seasoning, smoked paprika, and garlic powder. Add shrimp to the skillet and sear for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside on a plate.
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Sauté the Aromatics: Melt 2 tablespoons of butter in the same pot over medium heat. Add diced onion, bell pepper, and celery. Cook for 4 to 5 minutes until soft. Stir in minced garlic and cook for another 60 seconds until fragrant.
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Simmer the Base: Add diced potatoes, sweet corn, and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until potatoes are fork-tender.
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Thicken the Chowder: Use an immersion blender to pulse the soup 3–4 times to thicken it while leaving plenty of texture, or transfer 1 cup of chowder to a blender, purée until smooth, and return it to the pot.
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Combine and Finish: Reduce heat to low and stir in the heavy cream. Let simmer gently for 2–3 minutes. Taste and adjust seasoning with salt and pepper.
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Serve: Ladle warm corn chowder into bowls and top with generous portions of seared Cajun shrimp, fresh parsley, cracked black pepper, and extra corn kernels.
