Cajun Shrimp and Vegetable Chowder Recipe

When you’re longing for something soulful, hearty, and just a little bit sassy, Cajun Shrimp and Vegetable Chowder sweeps in with creamy comfort and big, bold flavors. Tender shrimp simmer with colorful veggies and warm Cajun seasoning, all enveloped in a rich, silky broth that instantly transports your kitchen to Louisiana. This chowder is as vibrant and satisfying as it looks, and it’s sure to become a staple in your cozy-night dinner rotation.

this Recipe

Ingredients You’ll Need

Every ingredient in this chowder brings something special to the table: gorgeous color, delicate sweetness, or that signature Cajun kick. Gathering these simple pantry and fridge staples is all it takes to create a showstopping Cajun Shrimp and Vegetable Chowder bursting with southern charm.

• Shrimp (1 pound, large, peeled and deveined): The star of the show; buy fresh or frozen, just be sure they’re cleaned and ready to go for succulent bites in each spoonful.
• Olive Oil (1 tablespoon): Gently sautés your veggies and brings out their natural sweetness.
• Unsalted Butter (1 tablespoon): Adds a touch of richness and deepens all those Louisiana flavors.
• Yellow Onion (1 small, diced): Brings a mellow pungency and sweetness as the aromatic base.
• Bell Pepper (1, diced): Red or yellow bell peppers add sweetness and a rainbow of color.
• Celery (2 stalks, sliced): Adds crunch and subtle flavor to round out the “holy trinity” of Cajun cooking.
• Garlic (2 cloves, minced): Essential for depth, fragrance, and that irresistible savory note.
• Cajun Seasoning (2 teaspoons): The soul of the chowder; spicy, herby, and a little smoky.
• Smoked Paprika (1/2 teaspoon): Delivers a soft smokiness and amps up the color.
• Dried Thyme (1/4 teaspoon): Brings balance with a hint of woodsy earthiness.
• Salt and Black Pepper (to taste): The simplest way to brighten and fine-tune all the flavors.
• Low-Sodium Chicken Broth (3 cups): The savory backbone—use homemade or the best store-bought you can find.
• Heavy Cream (1 cup): Makes the Cajun Shrimp and Vegetable Chowder irresistibly silky.
• Potatoes (2 medium, peeled and diced): For classic chowder body, creaminess, and subtle flavor.
• Corn Kernels (1 cup, fresh or frozen): Pops of sweetness and bursts of color in every bite.
• Carrots (1/2 cup, diced): Adds extra heft, natural sweetness, and gorgeous orange flair.
• Green Onions (1/2 cup, chopped): Stirred in at the end for freshness and a gentle bite.
• All-Purpose Flour (1 tablespoon): Gently thickens your creamy base (or swap with cornstarch for gluten-free).
• Chopped Fresh Parsley: For the prettiest finishing flourish and a fresh pop of color.

How to Make Cajun Shrimp and Vegetable Chowder

Step 1: Sauté the Aromatics

Set a large pot or Dutch oven on your stovetop, add the olive oil and butter, then let them melt together over medium heat. Toss in the diced onion, bell pepper, celery, and carrots. Sauté everything for about five minutes, stirring occasionally until the veggies soften and start smelling wonderfully sweet and fragrant—this builds a flavorful foundation for your chowder.

Step 2: Add Garlic and Spices

Once your aroma game is strong, stir in the minced garlic, Cajun seasoning, smoked paprika, dried thyme, and a bit of salt and black pepper. Sauté this mix for about one minute, just enough to let the spices wake up and infuse the oil, coating every veggie with that irresistible Cajun warmth.

Step 3: Sprinkle in the Flour

Sprinkle the flour over the veggie and spice mixture, then stir constantly for about a minute. This cooks out the raw flavor and ensures you’ll get a perfectly smooth, silky chowder later. If you’re gluten-free, use cornstarch here instead—it works beautifully.

Step 4: Add Broth and Potatoes

Slowly pour in the chicken broth while stirring, scraping up any bits at the bottom. Slide in your diced potatoes and bring the whole pot to a gentle boil. Reduce the heat and let everything simmer, uncovered, for 10 to 12 minutes, or until the potatoes are fork-tender and just about ready to fall apart.

Step 5: Finish with Corn, Cream, and Shrimp

Add the corn kernels and heavy cream, letting the chowder simmer gently for another three to five minutes. Slide the shrimp into this creamy, fragrant bath and cook until they turn pink and are just cooked through—usually only three to four minutes. Overcooking shrimp happens fast, so keep an eye out!

Step 6: Stir in Green Onions and Adjust

Off the heat, stir in your chopped green onions for a pop of freshness. Taste and adjust your seasoning, adding more salt or black pepper as needed. Give your Cajun Shrimp and Vegetable Chowder a final gentle stir, and you’re ready for the finishing touch.

How to Serve Cajun Shrimp and Vegetable Chowder

Garnishes

This chowder loves a flourish of chopped fresh parsley scattered on top—not just for vivid color, but for that subtle herbal brightness. If you’re feeling bold, add sliced green onions or a tiny sprinkle of extra Cajun seasoning for visual drama and even more flavor.

Side Dishes

Rustic bread is a natural fit for dipping into the creamy broth, but Cajun Shrimp and Vegetable Chowder also pairs beautifully with a simple green salad tossed in tangy vinaigrette. For a classic Southern vibe, try with warm cornbread or crunchy oyster crackers on the side.

Creative Ways to Present

Ladle the chowder into hollowed-out bread bowls for a restaurant-worthy touch, or serve in wide, shallow bowls to show off the bright shrimp and veggies. For a fun, casual twist at parties, offer small cups or mugs so guests can savor warm sips while mingling.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the Cajun Shrimp and Vegetable Chowder cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days—the flavors will deepen and meld in the most delicious way overnight.

Freezing

Cream-based chowders like this one can be finicky in the freezer. For best results, freeze the chowder before adding the cream and shrimp; then, defrost, reheat, and add the final ingredients just before serving. If you do freeze the finished chowder, expect some separation—just stir it well as you reheat.

Reheating

Gently reheat your chowder on the stovetop over low heat, stirring occasionally to blend everything back together. If it seems a bit thick, add a splash of broth or cream to loosen it up. Avoid microwaving if possible, since it can make the shrimp rubbery and the creamy base less luscious.

FAQs

Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp—in that case, add them right at the end, giving them just enough time to heat through in the Cajun Shrimp and Vegetable Chowder so they stay tender, not tough.

How spicy is this chowder?

The heat is quite gentle as written, but you can dial it up with extra Cajun seasoning, a sprinkle of cayenne, or your favorite hot sauce. Taste as you go until you find your perfect spice level!

Is there a dairy-free option?

Absolutely! Substitute the heavy cream with coconut milk or a plant-based unsweetened cream alternative—the chowder will still be creamy and delicious with a subtle twist.

Can I add other veggies?

This chowder is wonderfully flexible: swap in sweet potatoes, throw in chopped zucchini, or even add a handful of spinach at the end for an extra burst of green. Just keep the spirit of Cajun Shrimp and Vegetable Chowder alive!

What’s the best way to prep shrimp ahead?

Peel and devein your shrimp up to a day in advance and keep them chilled until you’re ready to cook. Pat them dry before adding them to the chowder so they sear nicely and don’t dilute the broth.

Final Thoughts

I can’t wait for you to curl up with a big bowl of Cajun Shrimp and Vegetable Chowder—the kind of dish that practically hugs you from the inside out. Give it a try, trust your taste buds, and don’t be afraid to make it your own. Here’s to sharing warmth, spice, and plenty of smiles around your table!

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