This Cajun Shrimp and Corn Soup is a warm, comforting dish that brings the flavors of the South straight to your table. The combination of tender shrimp, sweet corn, and creamy broth, all spiced with Cajun seasonings, makes it a perfect dish for any time of year. The soup is hearty enough for a main course and is packed with vibrant flavors that will leave everyone asking for seconds. Let’s dive into how to make this delicious chowder, starting with a homemade Cajun spice blend.
1. Cajun Shrimp and Corn Soup Recipe
Ingredients
Cajun Spice Blend
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Shrimp and Corn Chowder
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons 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 tablespoons butter, unsalted
- ¼ cup all-purpose flour
- 4 cups chicken stock
- Salt & cracked black pepper, to taste
- ¾ cup heavy cream
- 3 cups frozen corn
- ¼ cup sliced green onions, plus more for garnish
Instructions
Step 1: Prepare the Cajun Spice Blend
Start by mixing the ingredients for the Cajun spice blend in a small bowl: ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and ½ teaspoon cayenne pepper. Stir until well combined, and set it aside. This blend will infuse the soup with classic Cajun flavors.
Step 2: Cook the Shrimp
Season the shrimp: Sprinkle the peeled and deveined shrimp with about 1 tablespoon of the prepared Cajun seasoning blend. Toss to coat the shrimp evenly. If using frozen shrimp, make sure to thaw them fully and pat them dry before seasoning and cooking.
Sauté the shrimp: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they turn pink and are just cooked through. Remove the shrimp from the pot and set them aside — you’ll add them back to the soup later.
Step 3: Sauté the Vegetables
Cook the onions and bell peppers: In the same pot, add the chopped yellow onion and red bell pepper. Cook over medium heat, stirring occasionally, for about 5 minutes, or until the vegetables are softened.
Add the garlic: Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 4: Build the Base of the Soup
Add the butter and flour: Add 4 tablespoons of unsalted butter to the pot and let it melt. Once melted, sprinkle in ¼ cup of all-purpose flour and stir to combine. Cook the flour mixture for about 1 minute, stirring constantly, to create a roux that will help thicken the soup.
Pour in the chicken stock: Gradually whisk in 4 cups of chicken stock until the mixture is smooth and begins to thicken. Bring the soup to a simmer.
Step 5: Add the Potatoes and Corn
Add the potatoes: Stir in the cubed red and yellow potatoes, along with a pinch of salt and black pepper to taste. Simmer the soup over medium heat for 10-15 minutes, or until the potatoes are tender.
Add the corn: Once the potatoes are cooked, add 3 cups of frozen corn to the pot and stir. Let the soup simmer for an additional 5 minutes to heat the corn through.
Step 6: Finish the Soup
Stir in the cream: Slowly add ¾ cup of heavy cream to the soup, stirring to combine. This will give the soup its rich, creamy texture and balance out the spices.
Return the shrimp: Add the sautéed shrimp back into the soup, and stir to combine. Let the soup simmer for another 2-3 minutes to warm the shrimp through and allow the flavors to meld.
Adjust seasoning: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or Cajun seasoning to taste.
Step 7: Serve and Garnish
Garnish with green onions: Ladle the Cajun shrimp and corn soup into bowls and garnish with sliced green onions for a fresh, vibrant touch.
Serve immediately: This soup is best served hot, with crusty bread or a side of cornbread to soak up the flavorful broth.
2. Variations of Cajun Shrimp and Corn Soup
Creamy Cajun Sausage and Shrimp Soup: Add sliced andouille sausage to the soup along with the shrimp for extra protein and a smoky, spiced flavor that complements the creamy base.
Spicy Cajun Corn and Crab Soup: Substitute or add lump crab meat in place of the shrimp for an elegant twist on this chowder. Crab adds a sweet, delicate flavor that pairs well with corn and Cajun spices.
Vegetarian Cajun Corn Chowder: Omit the shrimp and replace the chicken stock with vegetable broth for a vegetarian version of this delicious soup. You can add more vegetables like zucchini or carrots for extra heartiness.
This Cajun Shrimp and Corn Soup is a satisfying blend of spicy, creamy, and savory flavors that will warm you up with every bite. The shrimp add a burst of sweetness that pairs perfectly with the corn and creamy broth, while the homemade Cajun spice blend gives the soup a signature Southern kick. Whether you’re serving this as a main course or a hearty appetizer, it’s sure to become a favorite in your recipe rotation.
