Creamy Cajun Shrimp and Potato Chowder

Servings: 6
Calories: ~540 per serving
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined

• 4 slices bacon, chopped

• 2 tbsp butter

• 1 small onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 3 cups chicken broth

• 2 cups diced potatoes (Yukon gold or russet)

• 1 cup heavy cream

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 1/2 tsp Cajun seasoning (plus extra for shrimp)

• 1/2 tsp smoked paprika

• 1/4 tsp thyme

• Salt and black pepper, to taste

• 2 tbsp chopped green onions (for garnish)

• Fresh parsley, for garnish

Instructions

1. Cook the bacon:
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tbsp of bacon grease in the pot.

2. Sauté the veggies:
   Add butter, onion, and bell pepper to the pot. Cook 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

3. Build the base:
   Sprinkle flour over the mixture and stir well. Slowly whisk in chicken broth until smooth. Add diced potatoes, Cajun seasoning, paprika, thyme, salt, and pepper.
   Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until potatoes are tender.

4. Add cream and corn:
   Stir in heavy cream and corn. Simmer gently for 5 minutes.

5. Cook the shrimp:
   Season shrimp with a pinch of Cajun seasoning. In a separate skillet, sauté shrimp in a little butter for 2–3 minutes per side, until pink and cooked through. Add shrimp to the chowder.

6. Finish and serve:
   Stir in cooked bacon, adjust seasoning if needed, and garnish with green onions and parsley. Serve hot with crusty bread!