Cajun Shrimp Chowder


  • 6 slices bacon, chopped
  • 1 lb. shrimp, tails removed
  • 2 tsp. Cajun seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 lb. yellow potatoes, chopped
  • 4 c. low-sodium chicken broth
  • 3 thyme sprigs
  • 2 green onions, plus more for garnish
  • 3 c. sweet corn
  • 3/4 c. heavy cream
  • 1/2 tsp. paprika


1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large pot over medium heat, cook bacon until crispy, about 6 minutes. Drain bacon pieces on a paper towel-lined plate.

2. Add shrimp to bacon fat and cook until pink, about 2 minutes per side. Transfer shrimp to plate with bacon.

3. Drain bacon fat then melt butter in pot, scraping up any browned bits with a wooden spoon. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour, and cook 30 seconds more. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.

4. Stir in corn and cream, and simmer 5 minutes more. Turn off heat and stir in cooked shrimp, then season with salt, pepper, and paprika.