Cajun Shrimp Chowder

This creamy Cajun shrimp chowder is loaded with succulent shrimp, sweet corn, and tender potatoes, all simmered in a lightly spicy, savory broth. Finished with crispy bacon and fresh green onions, it's a comforting Southern-inspired meal for any night of the week.

16 ingredients
5 steps
Added Oct 8, 2025
soup creole cajun seafood shrimp

Ingredients

  • 1 pound shrimp (tails removed)
  • 2 teaspoon Cajun seasoning
  • 1 Kosher salt
  • 1 black pepper (freshly ground)
  • 6 slices bacon (chopped)
  • 1 tablespoon butter
  • 1 onion (medium chopped)
  • 2 teaspoon garlic (minced, should be two cloves)
  • 2 tablespoon all-purpose flour
  • 1 pound yellow potatoes (chopped)
  • 4 cup chicken stock
  • 3 thyme sprigs
  • 2 sliced green onions (plus more for garnish)
  • 3 cup sweet corn
  • 3/4 cup heavy cream
  • 1/2 teaspoon Paprika

Instructions

  1. 1

    Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel–lined plate.

  2. 2

    Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.

  3. 3

    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.

  4. 4

    Stir in corn and cream, and simmer 5 minutes more. Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.

  5. 5

    Garnish each serving with bacon and green onions

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