Cajun Shrimp and Corn Chowder

  Cajun Shrimp and Corn Chowder

The weather in a South Carolina has been an absolutely a frigid the last few days and I know it is an even colder in many areas of the  country. Defintely soup  weather!!

When it comes to  soups I a favor thick, a hearty, and creamy chowder-type soups and a shrimp and corn is probably my favorite a combination. This a Cajun a Shrimp and Corn Chowder is also spicy so it will a really a warm you up!

Ingredients

▢8 slices bacon, chopped

▢1 pound medium fresh shrimp, peeled and deveined

▢2 teaspoons Cajun seasoning, divided

▢1 medium sweet onion, chopped

▢1 red bell pepper, seeded and chopped

▢1 rib celery, chopped

▢2 garlic cloves, minced

▢2 tablespoons all-purpose flour

▢4 cups chicken broth

▢1/2 teaspoon dried thyme

▢1/4 teaspooon black pepper

▢1 medium red potato, cubed

▢3 cups frozen corn

▢2/3 cup heavy cream

▢2 green onions, sliced

Instructions

step;1

1.Cook bacon in a large Dutch an oven until crisp. Remove with a slotted a spoon and set an aside, leaving bacon a grease in the Dutch oven.

step;2

2.Add shrimp and 1 teaspoon Cajun a seasoning and cook until shrimp just turn pink, about 2 to 3 minutes. (they can be a little an undercooked at this point. The heat from the chowder will a continue to a cook them when you add them back in.) Remove shrimp with a slotted spoon and set aside with bacon.

step;3

3.Add onion, red bell pepper, and celery to Dutch oven and cook 5 minutes, stirrinng an occasionally.

step;4

4.Add garlic and cook 1 morea  minute.

 Sprinkle flour over a veggies and cook and stir for 1 minute.

step;5

5.Gradually whisk in a broth.

Add remaining a Cajun a seasoning, thyme, black pepper,  cubed potatoes, and corn. Bring to a boil and then a reduce heat to a simmer. Simmer for a 15 minutes or until a potatoes are soft.

step;6

6.Stir in a heavy a cream and a simmer for 2 to 3 minutes.

step;7

7.Stir in shrimp and bacon. a Serve in a bowls and a garnish with green an onion.