Cajun Shrimp Corn Chowder
Another great recipe for cold days! This chowder reheats well, and was perfect for K to take for lunch. It’s quite creamy with the instant potatoes, but if you prefer even creamier you can throw some of it in the blender before you add the cream and shrimp, depending on preference.
Ingredients
1 (16oz) package frozen white corn
4.5 cups chicken broth
1 onion, diced
2 Tbsp. butter
1 1/4 Tbsp. Cajun Seasoning
1/2 tsp. salt (heaping)
1 cup peeled, cooked mini bay shrimp
1/2 cup heavy whipping cream or half-and-half
1/2 to 1 cup instant potato flakes
Instructions
1
Grab a slow cooker, add the corn, broth, onion, butter, cajun seasoning, and salt. Cover and cook on low for 6-7 hours. Stir in the shrimp, cream, and instant potato flakes. Cover and cook on high for 30 minutes or until soup is fully hot. Add more potato flakes if you want a creamier soup.
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