Description
This Blackened Shrimp Corn Chowder is a hearty and flavorful dish combining succulent blackened shrimp with a creamy corn and potato base. Enhanced with smoky bacon, aromatic vegetables, and a touch of Cajun seasoning, this chowder is perfect for a comforting meal served hot in just 45 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined, tails removed
- 2 tablespoons Cajun or blackening seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Chowder Base
- 6 slices bacon, chopped
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 2 cups corn (fresh, frozen, or canned)
- 2 cups Yukon gold or red potatoes, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup green onions, sliced (plus more for garnish)
- Salt and pepper, to taste
Instructions
- Prepare and Blacken Shrimp: Pat the shrimp dry and toss them evenly with the Cajun or blackening seasoning. Heat olive oil and butter in a skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes on each side until blackened and cooked through. Remove shrimp from the skillet and set aside.
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon pieces with a slotted spoon, leaving the flavorful bacon drippings in the pot for the next step.
- Sauté Vegetables: Add the diced onion, celery, and bell pepper to the bacon drippings in the pot. Cook the mixture over medium heat until the vegetables become soft and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Potatoes, Corn, and Broth: Stir in the diced potatoes and corn to the softened vegetables. Pour in the chicken broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently until the potatoes are fork-tender, approximately 15 to 20 minutes.
- Incorporate Cream and Bacon: Lower the heat to prevent boiling and stir in the heavy cream and half of the cooked bacon pieces. Warm the chowder through gently to combine the flavors without boiling.
- Finish the Chowder: Add the blackened shrimp back into the pot. Let the chowder simmer for a couple more minutes just to heat the shrimp through. Adjust the seasoning with salt and pepper to taste. Garnish with the remaining bacon and additional sliced green onions before serving hot.
Notes
- Use fresh or frozen shrimp and corn if available for the best flavor.
- You can substitute chicken broth with vegetable broth to make a pescatarian version if desired.
- For a spicier chowder, add extra Cajun seasoning or a pinch of cayenne pepper when blackening the shrimp.
- Leftover chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker chowder, mash some of the cooked potatoes before adding the cream.
