1. Ingredients
Shrimp
| Ingredient | Quantity |
|---|---|
| Large raw shrimp, peeled and deveined | 500 g |
| Olive oil | 1 tbsp |
| Cajun seasoning | 1 tsp |
| Paprika | ½ tsp |
| Garlic powder | ½ tsp |
| Black pepper | ¼ tsp |
| Salt | To taste |
Creamy chowder base
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 3 tbsp (42 g) |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 4 cloves |
| Celery, diced | 2 stalks |
| Potatoes, diced | 300 g |
| Sweet corn kernels | 1½ cups (225 g) |
| Chicken or seafood broth | 750 ml |
| Heavy cream | 240 ml |
| All-purpose flour | 2 tbsp |
| Cajun seasoning | 1 tsp |
| Smoked paprika | ½ tsp |
| Dried thyme | ½ tsp |
| Chili flakes (optional) | ¼ tsp |
| Fresh parsley | 2 tbsp |
| Lemon juice | 1 tbsp |
2. Detailed cooking instructions
Step 1 — Season the shrimp
Pat the shrimp dry with paper towels. Toss with Cajun seasoning, paprika, garlic powder, black pepper, and a small amount of salt.
Step 2 — Sear the shrimp
Heat olive oil in a large pot or deep skillet over medium-high heat. Add the shrimp in a single layer and cook for approximately 1–2 minutes per side, until pink and nearly opaque.
Transfer to a plate. Avoid overcooking because the shrimp will be added back at the end.
Step 3 — Sauté the vegetables
Reduce the heat to medium. Add the butter, diced onion, and celery to the same pot. Cook for 4–5 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Step 4 — Build the chowder base
Sprinkle in the flour and stir for 1–2 minutes. Gradually pour in the broth while whisking to prevent lumps.
Add the diced potatoes, corn, Cajun seasoning, smoked paprika, and dried thyme. Stir well.
Step 5 — Simmer until tender
Bring to a gentle boil, then reduce the heat and simmer for 12–18 minutes, or until the potatoes are fork-tender.
Stir occasionally to prevent the potatoes from sticking to the bottom.
Step 6 — Make it creamy
Reduce the heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes until the broth becomes creamy and slightly thickened.
For a thicker chowder, mash a few potato pieces against the side of the pot and stir them back into the soup.
Step 7 — Add the shrimp
Return the seared shrimp to the pot. Simmer gently for 1–3 minutes, until the shrimp are fully cooked and reach an internal temperature of 63°C (145°F).
Add the lemon juice and chopped parsley. Taste and adjust the salt, pepper, Cajun seasoning, and chili flakes.
Step 8 — Serve
Ladle into warm bowls. Garnish with fresh parsley, a pinch of paprika, and a few corn kernels. Serve immediately while hot and creamy.
3. Nutrition information
Estimated nutrition per serving — ¼ of the recipe
Approximately 490 calories
Protein
34 g
Carbohydrates
32 g
Total fat
27 g
Dietary fiber
3–5 g
Saturated fat
15–17 g
Total sugars
6–9 g
Sodium
700–1,100 mg
Estimates vary depending on shrimp size, broth, Cajun seasoning, cream, and added salt.
Estimated nutrition for the full recipe
| Nutrient | Total |
|---|---|
| Calories | 1,960 kcal |
| Protein | 136 g |
| Carbohydrates | 128 g |
| Total fat | 108 g |
| Dietary fiber | 12–20 g |
4. Tips for the best results
-
For extra flavor: Sear the shrimp first and use the same pot to prepare the chowder.
-
For a thicker texture: Mash some of the cooked potatoes or add an extra teaspoon of flour.
-
For more spice: Add cayenne pepper or extra Cajun seasoning.
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For lighter chowder: Replace half the heavy cream with whole milk.
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For extra vegetables: Add diced bell peppers, spinach, or chopped carrots.
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For a seafood version: Use seafood broth and add a little cooked crab meat if desired.
5. Storage and reheating
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Refrigerate leftovers within 2 hours in a covered container.
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Store in the refrigerator for up to 2 days for best seafood quality.
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Reheat gently over low heat until the chowder reaches 74°C (165°F), stirring frequently.
-
Avoid vigorous boiling, which can make the cream separate and the shrimp tough.
-
Freezing is not ideal because cream-based chowder can separate after thawing.
Serving suggestion: Serve with garlic bread, toasted sourdough, or a crisp green salad for a satisfying seafood meal.