Creamy cajun shrimp and corn chowder
Creamy cajun shrimp and corn chowder is the perfect hearty soup for any time of the year. This chowder couldn't be easier as a weeknight meal, as it cooks all day in your slow cooker.
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Ingredients
- 6 cups frozen corn thawed
- 3 cups chicken broth
- 2 garlic cloves minced
- 1½ teaspoons Cajun seasoning
- 12 ounces red potatoes unpeeled, cut into ½-inch pieces
- 1 pound medium-large shrimp 31 to 40 per pound, peeled, deveined, and tails removed
- 1 red bell pepper stemmed, seeded, and chopped fine
- ½ cup heavy cream
- Salt and pepper
Instructions
- Let your corn thaw and add four cups of corn kernels and 2 cups of your stock into your blender. Blend until smooth. Pour into slow cooker.
- The next steep is to sauté your onion, garlic, pepper and one cup of corn. Transfer the slightly browned bits and sautéed veggies into your slow cooker.
- Add remaining corn, stock and potatoes into slow cooker. Cook for 5-7 hours on low.
- Stir in shrimp and cream and cook on low until shrimp are opaque throughout, about 20 minutes.
Season with salt and pepper to taste and serve.
Notes
Serve within three days of making
Or freeze in a ziplock bag for up to one month. Thaw before reheating.
Nutrition
Serving: 1g | Calories: 222kcal | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Fiber: 4g | Sugar: 7g
Servings: 8 servings
Calories: 222kcal