Cajun Corn and Shrimp Chowder

Total Time
Prep 40 mins
Cook 15 mins

My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!

Ingredients Nutrition


  1. In a big soup pot melt the butter over medium heat.
  2. Add the onion, and saute about 3 minutes or until softened.
  3. Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
  4. Stir and cook for 1-2 minutes.
  5. Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
  6. Lower the heat to medium, add in the corn and shrimp.
  7. Cook for 2-3 minutes or until the shrimp are pink.
  8. Add in the heavy cream; stir to combine.
  9. Taste and adjust seasoning as needed.
  10. Cook over low heat until it is heated through.
  11. Ladle into individual soup bowls.
Most Helpful

I made this last night and it was fabulous!!! I added 3 green onions instead of the medium onion...and roasted a large red pepper...chopped, 1 tsp of garlic, a 1/4 tsp of Hot paprika instead of sweet and used Chicken broth instead of the water. This soup is a keeper for sure! Not sure about the 8 servings as there were 3 of us and I had a small bowl left-over...boohoo!!! Thanks for the great recipe!!!

Thea January 19, 2008

Overall delicious!! I took the advice of another chef and substituted the onion soup with chicken broth. I also used fat free half and half instead of heavy cream and I added russet potatoes. I'd say next time I'll nix the was a little much.

Short'n'Sweet November 18, 2009

I didn't care for this either. Too many spices (onion soup?), this overpowered the delicate flavor of the shrimp. Need to go with less ingredients. Instead of flour, maybe use potatoes, use small amount of water for potatoes and let that be the thickener. Sometimes less is more. sandy

cooks-alot March 07, 2009