Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups fresh or frozen corn
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- 1 teaspoon smoked paprika
- Juice of 1 lime
If you prefer a lighter version, try substituting half of the heavy cream with milk or a plant-based alternative. For a vegetarian twist, simply swap the shrimp for diced potatoes or chickpeas.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
- Add the garlic and red bell pepper, cooking for another 2 minutes until the pepper softens slightly.
- Stir in the Cajun seasoning and smoked paprika, letting them cook for 30 seconds to release their flavors.
- Add the corn and chicken broth, then bring the mixture to a simmer.
- Reduce the heat and stir in the heavy cream, letting the chowder thicken slightly, about 5 minutes.
- Season the shrimp with salt and pepper, then add them to the pot. Cook until the shrimp are pink and opaque, about 4 minutes.
- Remove from heat, stir in lime juice, and garnish with fresh parsley if desired.
- Taste and adjust seasoning as needed before serving.
Remember, cooking is as much about intuition as it is about following a recipe. If the chowder seems too thick, add a splash of broth. If the heat isn’t quite enough, sprinkle in a bit more Cajun seasoning. Make it yours!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
