Ingredients for Cajun Shrimp And Corn Chowder
- 2 tablespoons butter
- Yellow Onion
- Whole Kernel Corn
- 4 cups chicken stock
- 1 cup whipping cream
- 1 teaspoon Cajun seasoning
- 1 pound bay shrimp
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How to Make Cajun Shrimp And Corn Chowder
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Stir in 2 cups of frozen corn, 4 cups of chicken stock, and 1 cup of whipping cream.
- Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Carefully transfer the soup in small batches to a food processor or blender and puree until smooth.
- Return the pureed soup to the saucepan.
- Add 1 teaspoon of Cajun seasoning and 1 pound of bay shrimp. Stir well to combine.
- Reduce heat to low, cover, and let the chowder sit for 1 hour to allow the flavors to meld. Reheat gently before serving. Garnish with fresh parsley or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
24g
Fat
142g
Carbs
11g