Cajun Shrimp Chowder

A Bowl of Louisiana Comfort

If you have ever wondered how to make Cajun chowder that actually tastes like it came from a bayou kitchen, this is the recipe. This Cajun shrimp and corn chowder takes everything you love about a classic shrimp corn chowder and turns the volume up with smoky andouille sausage, the holy trinity of onion, celery, and bell pepper, and a generous hit of Cajun seasoning. It is somewhere between a gumbo chowder and a classic New England style soup, but with way more personality.

What makes this Cajun seafood chowder so special is the roux. Instead of just thickening the soup with cornstarch or extra cream, we build a real flour and butter roux right in the pot, the same technique that gives gumbo its deep, toasty backbone. It is a small extra step that makes a huge difference in flavor.

Before we get cooking, the right tools and a few quality ingredients make a real difference here. A heavy Dutch oven helps the roux cook evenly without scorching, and good quality Cajun seasoning and smoked andouille sausage are what separate an average chowder from one that tastes truly authentic.

Why This Recipe Works

This isn't your average shrimp corn chowder recipe. A few things set it apart:

• The roux gives the broth body and a toasty, almost gumbo-like depth
• Andouille sausage adds smoky richness that pairs beautifully with sweet corn
• Shrimp go in last so they stay tender instead of rubbery
• Cajun seasoning and smoked paprika layer heat and smokiness without overwhelming the dish

Chef's Tip: Resist the urge to dump the shrimp in early. Shrimp cook in just a few minutes, and adding them too soon is the number one reason chowder turns out tough and chewy instead of silky and tender.

Ingredient Notes

A few notes to help this Cajun shrimp chowder turn out perfectly every time.

Shrimp: Use large, peeled and deveined shrimp. Fresh is wonderful, but frozen and thawed shrimp work just as well and are often more budget friendly.

Andouille sausage: This smoked, peppery sausage is traditional in Cajun cooking and adds incredible depth. If you cannot find it, smoked kielbasa is a solid substitute.

Cajun seasoning: Brands vary quite a bit in saltiness and heat, so start with the amount listed and adjust at the end once everything has simmered together.

Corn: Fresh corn cut off the cob in summer is fantastic, but frozen or canned corn keeps this an easy, any season weeknight dinner.

A Note on the Crockpot Method

Many people search for a shrimp corn chowder crockpot version, and the good news is this recipe adapts beautifully. Build the roux and vegetable base on the stovetop first, since a slow cooker cannot properly cook out raw flour, then transfer everything to the crockpot with the stock, potatoes, and corn. Let it simmer on low for 3 to 4 hours, then stir in the cream, sausage, and shrimp during the final 20 minutes so the shrimp do not overcook.

Ready to make it? Here is the full step-by-step recipe:

Cajun Shrimp Chowder

This Cajun shrimp chowder is a creamy, smoky-spicy bowl loaded with plump shrimp, sweet corn, and bold Cajun seasoning, ready in under an hour for the coziest weeknight dinner.

Prep:15 mins

Cook:30 mins

Total:45 mins

Yield:6 servings

Cuisine:Cajun

Yield: 6 servingsCalories: 410Protein: 24g

Carbs: 28gFat: 22gSat. Fat: 11gFiber: 3gSugar: 6gSodium: 890mg

Ingredients

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• 4 tbsp unsalted butter
• 1 yellow onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced, the holy trinity base
• 3 cloves garlic, minced
• 3/8 cup all-purpose flour, for the roux
• 2 tbsp Cajun seasoning, plus more to taste
• 1 tsp smoked paprika
• 4 cups seafood or chicken stock, low sodium preferred
• 2 cups russet potatoes, diced into small cubes
• 2 cups corn kernels, fresh, frozen, or canned and drained
• 1 cup heavy cream
• 1 1/2 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced into half moons, optional but recommended
• 1/4 cup green onions, sliced, for garnish
• 1 tsp kosher salt, to taste
• 1/2 tsp black pepper, freshly ground

Instruction

1

Melt the butter in a large Dutch oven or heavy pot over medium heat. If using andouille sausage, brown it first for 3 to 4 minutes, then set it aside on a plate.

2

Add the onion, celery, and green bell pepper to the pot. Cook for 5 to 6 minutes, stirring occasionally, until softened and fragrant.

3

Stir in the garlic and cook for another 30 seconds.

4

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a light roux, cooking out the raw flour taste.

5

Add the Cajun seasoning and smoked paprika, stirring to coat everything evenly.

6

Slowly pour in the stock while whisking to prevent lumps. Bring the mixture to a gentle simmer.

7

Add the diced potatoes and corn. Cover and simmer for 12 to 15 minutes, or until the potatoes are tender.

8

Stir in the heavy cream and the reserved andouille sausage. Let it warm through for 2 to 3 minutes.

9

Add the shrimp and cook for 3 to 5 minutes, just until they turn pink and opaque. Do not overcook.

10

Season with salt and black pepper to taste, adding more Cajun seasoning if you want extra heat.

11

Ladle into bowls, garnish with sliced green onions, and serve hot with crusty bread.

Equipment

• Large Dutch oven or heavy-bottomed pot
• Whisk
• Wooden spoon
• Sharp knife and cutting board
• Ladle

Notes

This chowder thickens as it sits, so add a splash of stock or milk when reheating. Store leftovers in an airtight container in the fridge for up to 3 days. For a crockpot version, build the soup base on the stove first, then transfer to a slow cooker on low for 3 to 4 hours and stir in the cream and shrimp during the last 20 minutes.

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Serving and Storage

Serve this chowder piping hot with a side of crusty French bread or buttery cornbread to soak up every drop. A sprinkle of fresh green onions or a dash of hot sauce at the table lets everyone adjust the heat to their liking.

Leftovers keep in the refrigerator for up to 3 days in an airtight container. The chowder thickens as it chills, so when reheating, add a splash of stock, milk, or cream and warm it gently over low heat, stirring often to keep the cream from separating.

Chef's Tip: This chowder is technically even better the next day, once the Cajun seasoning has had time to really soak into the potatoes and corn. It is one of those rare soups that tastes like leftovers in the best possible way.

Whether you call it Cajun shrimp chowder, gumbo chowder, or just dinner, this one is bound to become a regular in your weeknight rotation.