This Creamy Cajun Shrimp & Corn Chowder is rich, comforting, and packed with tender shrimp, sweet corn, and bold Cajun flavor. Made with a velvety cream broth, it’s the perfect one-pot dinner for chilly evenings. For an easy low-carb version, simply swap the potatoes for cauliflower while keeping all the creamy goodness.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approximately 420 per serving
Protein: Approximately 27g per serving
Ingredients
For the Chowder
- 1 lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 medium potatoes, diced (or cauliflower florets for a low-carb option)
- 2 cups sweet corn kernels
- 4 cups seafood stock or chicken broth
- 1 tbsp Cajun seasoning
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Creamy Finish
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp fresh parsley, chopped
For Serving
- Toasted baguette slices or low-carb bread
- Extra chopped parsley, for garnish
Instructions
1. Sauté the Aromatics
In a large Dutch oven or soup pot, melt the butter over medium heat.
Add the onion and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Simmer the Vegetables
Add the diced potatoes (or cauliflower), corn, Cajun seasoning, smoked paprika, and seafood stock.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are fork-tender.
3. Create the Creamy Broth
Pour in the heavy cream and whole milk, stirring until fully combined.
Allow the chowder to heat gently for 3–5 minutes without boiling, creating a rich, silky broth.
4. Cook the Shrimp
Add the shrimp to the pot and cook for 4–5 minutes, just until they turn pink, opaque, and tender. Season with salt and black pepper to taste.
5. Serve
Ladle the hot chowder into serving bowls and garnish with fresh parsley.
Serve immediately with toasted baguette slices or your favorite low-carb bread for dipping.
Tips
- Use fresh or frozen corn depending on the season.
- Cauliflower makes an excellent low-carb substitute for potatoes without sacrificing texture.
- Avoid boiling the chowder after adding the cream to prevent it from separating.
- Shrimp cook quickly—remove the chowder from the heat as soon as they turn opaque to keep them tender.
- Leftovers can be refrigerated for up to 3 days and gently reheated over low heat.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze before adding the dairy for the best texture. Stir in the cream and milk after reheating.
