Ingredients
-
1/2
-
1
-
1/4
-
1/2
-
1/2 - 1
-
1/2 - 1
-
1/2
-
1/2
-
1/4
-
1
-
-
-
-
-
Directions
Cajun Corn and Shrimp Chowder, 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!!, I add a little extra cayenne pepper and sometimes Cajun seasoning for a little more spice. We’ve also eaten it over stuffed clams and it is amazing! Does not reheat very well, the cream and butter get really oily but it’s not too bad cold either., 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 Thyme….it was a little much.
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Steps
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1
Done
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In a Big Soup Pot Melt the Butter Over Medium Heat. |
|
2
Done
|
Add the Onion, and Saute About 3 Minutes or Until Softened. |
|
3
Done
|
Add the Cayenne, Paprika, Garlic Salt, Black Pepper, Oregano, Thyme, and Flour. |
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4
Done
|
Stir and Cook For 1-2 Minutes. |
|
5
Done
|
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. |
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6
Done
|
Lower the Heat to Medium, Add in the Corn and Shrimp. |
|
7
Done
|
Cook For 2-3 Minutes or Until the Shrimp Are Pink. |
|
8
Done
|
Add in the Heavy Cream; Stir to Combine. |
|
9
Done
|
Taste and Adjust Seasoning as Needed. |
|
10
Done
|
Cook Over Low Heat Until It Is Heated Through. |
