Description
This Cajun Shrimp and Corn Chowder is a hearty and flavorful soup featuring tender shrimp, sweet corn, and smoky pancetta, all simmered in a creamy, spiced broth. Enhanced with a blend of homemade Cajun seasoning and fresh vegetables, this chowder delivers a satisfying meal perfect for any occasion.
Ingredients
Scale
Meat and Seafood
- 4 oz pancetta, cubed
- 1 lb shrimp, peeled, deveined, tails removed
Vegetables
- 1 stick celery, diced
- 1 large carrot, diced
- 1 small yellow onion, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- 3 medium yellow potatoes, peeled and cut
- 2 (15.5 oz) cans whole kernel sweet corn
Spices and Seasonings
- 1 tsp smoked paprika
- ½ tsp sweet paprika
- ½ tsp dried oregano
- ½ tsp thyme
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp cayenne pepper
- Generous pinch of salt
Other Ingredients
- ½ cup all-purpose flour
- 4 cups chicken broth
- ¾ cup heavy cream
- Olive oil, approximately 2 tsp + 1 tbsp as needed
Instructions
- Make Cajun Seasoning: Combine smoked paprika, sweet paprika, dried oregano, thyme, onion powder, garlic powder, and cayenne pepper in a small bowl to create the homemade Cajun spice mix.
- Cook Pancetta: Heat about 2 teaspoons of olive oil in a soup pot or Dutch oven over medium heat. Add the cubed pancetta and cook, stirring every minute, until it turns deep red and golden brown, about 5-6 minutes. Remove the pancetta with a slotted spoon and set aside.
- Sauté Vegetables: Lower the heat to medium-low. Add diced onions, celery, poblano pepper, and carrots to the same pot. Season generously with salt and cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
- Add Spices and Garlic: Stir in the prepared Cajun seasoning and minced garlic. Cook for an additional 2 minutes. If the pot seems dry, add an extra tablespoon of olive oil to keep the vegetables from sticking.
- Make Roux and Add Broth: Sprinkle the flour over the vegetable mixture and cook while stirring for 1 minute to form a roux. Then add the canned corn along with its juices and pour in the chicken broth. Whisk continuously to blend the flour evenly into the broth, avoiding lumps.
- Simmer Potatoes: Cover the pot and bring the mixture to a boil. Once boiling, add the peeled and cut yellow potatoes. Reduce the heat to a simmer and cook uncovered for about 17 minutes, or until potatoes are tender when pierced with a fork.
- Finish Chowder: Stir in the heavy cream and simmer for another 2 minutes. Add the cooked pancetta and raw shrimp to the pot. Cook for 2-3 minutes or until the shrimp turn pink and are fully cooked through. Remove from heat, give a final stir, and serve hot.
Notes
- For a spicier chowder, increase the cayenne pepper according to taste.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Ensure shrimp are peeled and deveined for the best texture and taste.
- Use a heavy-bottomed pot such as a Dutch oven for even cooking and to prevent burning.
- This chowder pairs well with crusty bread or a simple green salad.
