CAJUN SHRIMP & CORN CHOWDER
8
45
minutesShrimp and Corn Chowder is where Louisiana seafood collides with a New England chowder – and only good things happen! We use sweet gulf shrimp in this velvety soup that’s all about big flavor from our Atchafalaya Seasoning Blend. Convenient frozen peeled, deveined shrimp cook alongside equally as convenient frozen corn kernels. The result is a big Dutch oven filled with satisfying comfort.
Ingredients
4 slices bacon
1 onion, chopped
2 ribs celery, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
3 Tbsp flour
2 Tbso Atchafalaya Seasoning Blend
3 cups seafood stock
4 cups frozen corn
2 medium red potatoes, cubed
1 lb peeled and de-veined shrimp
2 cups Heavy Cream
4 scallions, sliced
salt and black pepper to taste
Instructions
- Heat a Dutch oven over medium heat. Cook the bacon until crisp. Remove the bacon and set aside. You’ll garnish the soup with the crispy cooked bacon.
- Add the onion, bell pepper and celery to the bacon fat in the pan. Cook until softened – about 6 minutes. Add in the garlic and cook for 1 minute. Add in the flour and Atchafalaya Seasoning Blend. Cook for 2 minutes.
- Add in the stock, corn and diced potato. Bring to a boil then reduce to a simmer. Cook, uncovered, until the potato is tender.
- Add in the cream and shrimp. Bring to a simmer and cook until the shrimp are cooked through, firm and opaque pink – about 10 minutes.
- Taste and adjust with salt and black pepper. Stir in the scallions just before serving. Garnish each serving with chopped bacon.
