Ingredients
- ½ cup butter
- 1 small onion, chopped
- ½ bunch green onions, chopped
- 3 stalks celery, chopped
- 1 small orange bell pepper, chopped
- 1 (10.75 ounce) can reduced sodium cream of mushroom soup
- 1 (10.75 ounce) can reduced sodium cream of celery soup
- 10 ¾ fluid ounces water
- 1 (14.75 ounce) can creamed corn
- 1 (10 ounce) package frozen corn
- 2 pounds peeled and deveined medium shrimp
- 1 pint half-and-half cream
- ½ cup chopped fresh parsley
- ½ teaspoon liquid shrimp and crab boil seasoning
- ¼ teaspoon Creole seasoning, or to taste
- salt and black pepper to taste
Why This Dish Is So Satisfying
This dish combines bold Cajun spices with creamy, comforting chowder for a perfect balance of heat and richness. It’s quick to make and full of flavor, making it great for both weeknight dinners and special occasions.
Best Cooking Tips
- Use fresh shrimp for the best texture and taste.
- Don’t overcook the shrimp; add them at the end to keep them tender.
- Adjust the spice level by adding more or less cayenne pepper to suit your preference.
- Don’t overcook the shrimp; add them at the end to keep them tender.
- Adjust the spice level by adding more or less cayenne pepper to suit your preference.
Directions
Melt the butter in a large pot over medium heat. Add the onion, green onions, celery, and bell pepper, and cook everything together until the veggies are nice and tender. Next, pour in the cream of mushroom soup, cream of celery soup, a can of water, creamed corn, and frozen corn. Let it simmer for about 20 minutes, stirring now and then to keep it from sticking. Then, add the shrimp and cook until they turn opaque. Stir in the half and half and some fresh parsley, lower the heat, and let it cook gently for another 15 minutes, stirring occasionally. Finally, mix in the liquid from the shrimp along with the crab boil seasoning and Creole seasoning. Taste and add salt and pepper as needed before serving.
Serving Recommendations
Serve with crusty bread or warm cornbread to soak up the flavorful broth. A simple green salad on the side can add freshness and balance the spiciness of the chowder.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the shrimp. This chowder is not ideal for freezing as the texture may change.
Frequently Asked Questions
Can I use fresh corn instead of canned and frozen corn?
Yes, you can substitute fresh corn kernels. Use about 1 to 1½ cups and add them when you add the other corn ingredients.
How spicy is this recipe?
It has a mild to moderate spice level, mostly from Creole seasoning and the boil seasoning. Adjust the amount to your preferred heat.
Can I use heavy cream instead of half-and-half?
Yes, heavy cream will make the chowder richer and creamier but is a good substitute.
What can I use if I don’t have liquid shrimp and crab boil seasoning?
You can omit it or replace it with a small amount of seafood seasoning or Old Bay for similar flavor.
How do I prevent the chowder from sticking to the pot?
Stir occasionally during simmering and keep the heat at medium to low to avoid burning.
Can I make this recipe ahead of time?
Yes, it tastes great reheated. Store in the fridge for up to 2 days and reheat gently on the stove.
Is it okay to use frozen shrimp without thawing?
It’s best to thaw shrimp before adding so they cook evenly and don’t release too much water into the chowder.
Can this chowder be made dairy-free?
You can try using dairy-free cream alternatives and a non-dairy butter substitute, but the texture may vary.
