This Cajun Shrimp Chowder is Louisiana comfort food at it’s finest! With big juicy blackened shrimp in a smokey corn and potato chowder….. It’s the perfect choice for a quick, hearty weeknight meal.
- 6 medium potatoes, peeled and diced into small pieces
- 4 cups chicken stock or water
- 2 packets of Goya Ham Flavored Concentrate
- 4 T olive oil, divided
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 1 T garlic, minced
- 2 cans sweet corn, drained
- 1 roasted red pepper, diced
- 2 T ancho chili sauce
- 2 tsp paprika
- 1 tsp seasoned salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground thyme
- 1 lb. shrimp, peeled and de-veined
- 2 T blackened seasoning
- 3 sprigs of fresh thyme
- Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables.
- In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat. Saute the onion and bell pepper until they start to soften, about 5-7 minutes.
- Add the garlic, corn, roasted red pepper, ancho chili sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes.
- Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally.
- Puree 1 and 1/2 cups of the chowder in a blender and then pour back into the stockpot and stir.
- Sprinkle both sides of the shrimp with blackened seasoning. Heat a non stick pan with 1 tablespoon of olive oil over high heat and cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked.
- Spoon the chowder into a bowl and place the blackened shrimp on top and garnish with fresh thyme.
- Serving Size: 1 bowl
- Calories: 330
Keywords: easy soup recipe, chowder recipe