So I was craving Cajun Shrimp Chowder. Whenever my local restaurant would have it on the menu, I would always buy a bowl for myself, my husband and my sons. I haven’t seen it in a long time and I haven’t had it in a long time either so I made it myself. It does taste different but I am happy with mine and have used it with larger shrimp and many more.
I ended up lightening it up a bit using light cream and whole milk; Instead of just cream. I don’t know if I really made it clear but to me it’s easier. My family likes their chowder on the thick side and you can achieve this in a few different ways. I made a solution of flour and water. I also added extra potatoes and by removing half or part of them you can use a hand blender on the rest and it thickens soups nicely.
The only thing I can do differently is not get pre-cooked shrimp. I might try cooking it in broth just to add even more shrimp flavor not just Cajun flavor. It’s still very good and worth checking out.
Cajun Shrimp Chowder
A little creamy, a little heat and a lot of comforting soup
- 1 12 oz shrimp Peeled, disassembled, clean. I used boiled
- 5 medium Potatoes Peeled and cut into small cubes
- 1 yellow Onion cut into cubes
- 1-2 cloves garlic ground
- 2 teaspoons Cajun seasoning
- 1 teaspoon Old Bay Seasoning
- 2 cups Chicken stock
- Thyme
- 4 spoons butter
- 4 spoons flour
- Olive oil
- Kosher salt and black pepper
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On medium heat add a swirl or two of olive oil to your soup pot, add your onion cubes and cook for 2-3 minutes; until transparent. Add the minced garlic, thyme, Cajun seasoning and Old Bay and mix for another 1-2 minutes. Add the butter and flour, cook for a minute or two.
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Slowly whisk in the whole milk. Allow it to thicken a bit. Maybe 9-10 minutes. I added the chicken broth and then added the potatoes and cooked them at a low boil until they were soft. Once the potatoes were soft. Taste for spices, add a little salt and pepper, adjust according to your taste. I removed the pot from the heat and added in the light cream and finally the shrimp because it is already cooked.
