We are hunkered down as the arctic blast is passing through. Soup is on deck for sure. We will be warming up with one of my soup creations.
This Cajun Shrimp Chowder is a possibility today. I cooked this Chowder a few weeks ago and my family loved it.
This chowder was on the table in less than 30 minutes.
So good.
Recipe below

Cajun Shrimp & Corn Chowder

Ingredients:

1 lb Large Shrimp
1 lb Medium Shrimp
1 can of Gold and White Corn
1 can of Sweet Corn
1 can of Fiesta Corn
Diced onions 1 – 2 tbsp
Diced colorful bell peppers 1 – 2 tbsp
Butter Blends Chives and Onion – 1 tbsp
Seafood Stock 16 – 18 oz
Slap Ya Mama seasoning
Old Bay Seasoning
Smoked Paprika
Onion Powder
Garlic Powder
Russet Potatoes 2 big ones (Peeled and Diced in small cubes) *The smaller they are the faster they will cook.
Parsley (chopped, 2 palms full)
Half and half cream or heavy whipping cream (16 fl oz)

Directions:

Season the Shrimp with slap ya mama, smoked paprika, onion powder, garlic powder, old bay seasoning. Set aside.
Add the butter blend to the pot. Melt.
Toss in the onions and bell peppers. Stirring often. Saute for about 2 minutes.
Add in the Shrimp stock. Stir.
Add in the diced potatoes. Cook for about 10 minutes on medium to low heat. Cook until the potatoes are almost tender.
Add in the 3 cans of corn. Stir.
Add in the 2 different shrimp. Stir. Cook on medium heat for 10 – 12 minutes or until the shrimp is translucent.
Once the Shrimp is cooked. Add in the half and half. Turn off the heat and cover for 5 minutes or so.
Toss in the parsley. Stir.
I added a little additional seasoning at this step.
Allow to sit for a few minutes to thicken.
Serve in a bowl with crackers.
Finish with old bay seasoning on top.
Enjoy.