¾ cup of heavy cream is added to the soup to create the perfect creamy texture and consistency. The corn adds a delicious subtle sweetness and crunchy texture to the soup. This recipe calls for three cups of frozen corn to be added to the chowder toward the end of the cooking time. These are added to taste as needed to season the soup. 4 cups of chicken stock is added to the soup for added flavor and to thin out the consistency. The flour is cooked with butter to create a light roux to thicken the soup. This recipe calls for ¼ cup of all-purpose flour. 4 tablespoons of butter is cooked with flour to create a light roux that will thicken the soup. Mince three cloves of fresh garlic for this recipe. A combination of diced yellow and red potatoes gives this soup delicious heartiness and texture. 2 medium yellow potatoes and 2 medium red potatoes.Rinse, seed, and chop the bell pepper for this recipe. This recipe calls for one medium red bell pepper. This recipe calls for one chopped small yellow onion. You can also use light-tasting olive oil or vegetable oil. This recipe calls for two tablespoons of oil, in which the veggies are cooked to soften. You can buy your shrimp already peeled and deveined or you can buy shell-on shrimp and do so yourself. Make sure your shrimp are peeled and deveined. You can also use medium or extra-large shrimp if you prefer. Mix all of the spices together in a small bowl with a fork and set aside. Seafood and spice are staples in Cajun cuisine and this recipe fuses these flavors beautifully into a creamy chowder! What You Need To Make This Recipe Cajun Spice Blend This one's made with a bit of Cajun flair thanks to a flavorful Cajun spice blend and plump, succulent shrimp. There's just something about a delicious chowder that warms you up from the inside out. More Cajun-inspired Recipes You Will Love!.What Is the Difference Between Chowder and Soup?.Serve this soup as a first course or main course for the perfect at-home date night or family dinner night! Jump to: Serve warm topped with scallions and remaining whole shrimp.This creamy, comforting soup is made with succulent shrimp, diced potatoes, frozen corn, and just the right amount of spice. Stir until the cream is incorporated and allow the chowder to heat through.

Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite-sized pieces.Add the corn and continue to cook for an additional 15 minutes. Reduce the heat to low and simmer uncovered for 15 minutes. Bring the soup to a boil, stirring occasionally. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Add the garlic and the flour and continue to cook for an additional 2 minutes. Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes.In a large dutch oven, heat 1 tablespoon of butter over medium-high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside.How ever you decide to enjoy this shrimp and corn chowder. The hubby and I kept having to get up for more chowder because either we’d run of the soupy stuff or we’d run out of the meaty stuff. You dunk, eat bread and chase it down with a spoonful of this goodness. Ze dunking of Ze bread into Ze CHOWDER is NOT optional. I mean sure, we make french fries sometimes all the time, but using potatoes in soup isn’t something that happens on the regular in this house. So these teeny tiny Yukon Gold potato chunks found their way into my chowder and man (and woman), it was love at first bite!Ĭreamy flavorful soup loaded with bits of shrimp, potatoes, and tons of sweet corn kernels making it the perfect soup for summer evenings with a big hunk of crusty bread. If you’re a regular on Little Spice Jar, you know that potatoes and I aren’t the best of friends. This recipe started out being a simple shrimp corn and potato chowder with a little smoked paprika and lots of aromatics when I noticed the goliath sized Yukon Gold potato in my vegetable drawer begging to be used. Anees says it reminds him of New Orleans because it’s got such a cajun feel going on. Smoked paprika, bay leaves, and old bay seasoning bring so much flavor to this soup. What you’re getting here is a creamy chow-duh with teeny tiny potatoes in every bite, meets succulent shrimp, and sweet kernels of corn. And I think it’s pretty safe to say that you will love it too. He’s a big fan of chowders and this one totally delivers. You’re looking at my husbands new favorite summer soup. Loads of potatoes, shrimp, and corn in my shrimp and corn chowder. Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!

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