Description
Indulge in Cajun Shrimp and Andouille Corn Chowder Bread Bowls! Learn how to create this flavorful dish with a crispy bread bowl in this easy recipe.
Ingredients
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) Italian seasoning
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (3 ml) cayenne pepper
- 1 pound (454 g) large shrimp – peeled and deveined
- 2 tablespoon (30 ml) olive oil – extra virgin or light-tasting
- 1 small yellow onion – chopped
- 1 medium red bell pepper – rinsed, seeded and chopped
- 2 medium red potatoes – cubed
- 2 medium yellow potatoes – cubed
- 3 cloves fresh garlic – minced
- 4 tablespoon (60 ml) butter – unsalted
- 1/4 cup (60 ml) all-purpose flour
- 4 cup (960 ml) s chicken stock
- Salt & cracked black pepper – to taste
- 3/4 cup (180 ml) heavy cream
- 3 cup (720 ml) s frozen corn
- 1/4 cup (60 ml) sliced green onions – plus more for garnish
Instructions
- In a small bowl, mix about half of the seasoning mixture with the shrimp and set it aside while you prepare the other components.
- Warm the olive oil in a large pot over medium-high heat. Add the chopped onion and bell pepper, cooking until they start to soften, around 2-3 minutes.
- Introduce the cubed potatoes, remaining spice blend, and minced garlic to the pot, stirring constantly for another 2-3 minutes to prevent the garlic from burning.
- Add the butter to the pot with the vegetables. Once it has melted, incorporate the flour, stirring with a wooden spoon to mix it with the butter. Keep stirring and cooking for another two minutes to eliminate the raw flour flavor.
- Slowly pour in the chicken stock, stirring continuously. Raise the heat to bring the mixture to a boil, then lower to medium, allowing it to simmer for 10-15 minutes, stirring occasionally, until the potatoes are soft.
- Mix in the frozen corn and shrimp, continuing to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque.
- Add the heavy cream, adjust the seasoning with extra salt and pepper, and simmer for another 3-5 minutes until the soup becomes thick and creamy.
- Take the pot off the heat and stir in the sliced green onions. Serve the chowder in bowls, adding extra green onion on top for garnish, and enjoy!
Notes
- Thoroughly coat the shrimp with half of the seasoning mixture for even flavor distribution.
- Stir constantly when adding minced garlic to avoid burning and bitterness.
- Adjust seasoning with salt and pepper before adding heavy cream for a well-balanced chowder.
