Cajun-Spiced Shrimp and Corn Chowder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty chowder with spicy Cajun shrimp and sweet corn, blending creamy textures and bold flavors. This american-inspired seafood ready in about 45 minutes pairs large shrimp, corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, melt 3 tbsp butter over medium heat. Add 1 medium diced yellow onion, 1 diced celery stalk, 1 diced red bell pepper, and 3 minced garlic cloves, sautéing for 5 minutes until vegetables are tender and fragrant.
  2. Step 2: Stir in 3 tbsp all-purpose flour and 2 tsp Cajun seasoning, cooking for 1-2 minutes to form a roux that thickens the chowder.
  3. Step 3: Gradually whisk in 3 cups chicken broth, stirring constantly until the mixture thickens and begins to bubble.
  4. Step 4: Add 2 cups corn kernels and 1 tsp salt, simmering for 10 minutes to let flavors meld and corn cook through.
  5. Step 5: Stir in 1 cup heavy cream and 1 lb peeled and deveined large shrimp, cooking for 5-7 minutes until the shrimp turn pink and opaque.
  6. Step 6: Season with 1/2 tsp black pepper and garnish with 2 tbsp chopped fresh parsley before serving hot.

Frequently asked questions

How long does Cajun-Spiced Shrimp and Corn Chowder take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cajun-Spiced Shrimp and Corn Chowder?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cajun-Spiced Shrimp and Corn Chowder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cajun-Spiced Shrimp and Corn Chowder for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cajun-Spiced Shrimp and Corn Chowder?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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