Description
Indulge in a flavorful Cajun Shrimp Sweet Corn Chowder recipe that will tantalize your taste buds. Learn how to make this hearty and delicious dish today!
Ingredients
- 1 pound (454 g) shrimp (450 grams), peeled and deveined
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups (480 ml) sweet corn kernels, fresh or frozen (320 grams)
- 1 medium potato, peeled and diced
- 4 cups (960 ml) beef broth (960 milliliters)
- 1 cup (240 ml) coconut cream (240 milliliters)
- 1 tablespoon (15 ml) Cajun seasoning (15 grams)
- Salt, to taste
- Black pepper, to taste
- 2 green onions, sliced
- Fresh parsley, chopped for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic and cook for an additional 1 minute.
- Add the red bell pepper and cook for 2-3 minutes until softened.
- Add the diced potato and sweet corn kernels to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- While the chowder simmers, heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Season the shrimp with Cajun seasoning, salt, and black pepper.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Remove the shrimp from the skillet and set aside.
- Once the potatoes are tender, stir in the heavy cream.
- Add the cooked shrimp to the pot and stir to combine.
- Season the chowder with additional salt and pepper to taste.
- Simmer for another 5 minutes to heat through.
- Serve the chowder hot, garnished with sliced green onions and chopped fresh parsley.
Notes
- Consider using shrimp broth for a more intense flavor.
- Enhance the Cajun taste with a touch of hot sauce or cayenne pepper.
- Blend a portion of the chowder for a creamier consistency.
