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Cajun Shrimp Chowder


  • Author:
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 6

Ingredients

  • 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 chile 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

Instructions

  1. Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables
  2. In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat
  3. Saute the onion and bell pepper until they start to soften, about 5-7 minutes
  4. Add the garlic, corn, roasted red pepper, ancho chile sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes
  5. Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally
  6. Puree 1 and 1/2 cups of the chowder in a blender and then pour back into the stockpot and stir
  7. Sprinkle both sides of the shrimp with blackened seasoning
  8. Heat a non stick pan with 1 tablespoon of olive oil over high heat
  9. Cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked
  10. Spoon the chowder into a bowl and place the blackened shrimp on top
  11. Garnish with fresh thyme