So I have been craving some Cajun shrimp chowder. Whenever my local restaurant would have it on their menu I always bought myself, my husband and son a bowl. I haven’t seen it in a long time nor have I had it in a long time so I made it myself. It does taste different but I am pleased with mine and I used larger and many more shrimp in it.
I did end up lightening it up a bit by using light cream and whole milk; instead of just cream. I don’t know if I actually lightened it up but in my mind it’s lighter. My family likes their chowders on the thick side and you can accomplish this a couple of different ways. I made a flour and water slurry. I have also added extra potatoes and by removing half or some of them you can use a hand blender on the rest and that thickens soups up nicely.
The only thing I might do differently is not get precooked shrimp. I might try cooking it in the soup just to add even more shrimp flavor not just Cajun flavor. It is still very good and worth checking out.
Cajun Shrimp Chowder
- 1 12 ounce shrimp peeled, deveined, clean. I used cooked
- 5 medium potatoes peeled and diced small
- 1 yellow onion diced
- 1-2 cloves garlic minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon old bay seasoning
- 2 cups chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- olive oil
- Kosher salt and black pepper
- over medium heat add to your soup pot a swirl or two of olive oil, add your diced onions and cook for 2-3 minutes; until translucent. Add the minced garlic, thyme, Cajun seasoning and the Old Bay stir for 1-2 minutes longer. Add the butter and flour, cook for a minute or two.
- Slowly whisk in the whole milk. allow this 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 tender. Once the potatoes were tender. Taste for seasonings add some salt and pepper, adjust to your liking. I removed the pot from the heat and added in the light cream and at last the shrimp since it was already cooked.
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