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Cajun Shrimp Chowder

Cajun Shrimp Chowder

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Amy Duska


  • 6 medium potatoes peeled and diced into small pieces
  • 4 cups chicken stock or water
  • 2 packets of Goya Ham Flavored Concentrate
  • 4 tablespoons olive oil divided
  • ½ cup onion diced
  • ½ cup bell pepper diced
  • 1 tablespoon garlic minced
  • 2 cans sweet corn drained
  • 1 roasted red pepper diced
  • 2 tablespoons ancho chili sauce
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground thyme
  • 1 lb. shrimp peeled and de-veined
  • 2 tablespoons 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 ½ 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, place the blackened shrimp on top and garnish with fresh thyme.


  • To Store: Keep leftovers covered in the fridge for up to 3 days.
  • To Reheat: Heat on stovetop or in the microwave.


Serving: 1bowl | Calories: 330kcal