Cajun Shrimp & Corn Chowder

Two things inspired me to create this dish; my boss, and my freezing cold body. BRRRRRRR……I just can’t seem to get warm this time of year unless I’m eating or drinking something hot. So it’s nothing but soups and hot coffee for me. If I see anything with ice, I run. Ok I may be exaggerating a bit, but you get what I’m saying…..I’m cold!!!

My boss is an excellent cook. She makes cajun everything! And the best part is, she doesn’t mind sharing her delightful creations she’s made over the weekend with her crew.

One day she came in with a corn chowder that made me like corn. I mean I like corn, but I don’t really choose to eat anything with corn (if that makes any sense). Anyway, she made me love corn again because it was THAT good! I just had to come up with my own version.

What I like most about this recipe is it only takes minutes to make but it tastes like you’ve labored over it in the kitchen for hours. I used canned soups to add flavor and save time. So this is definitely a WEEKNIGHT DINNER WINNER!

Please don’t think you have to go the seafood route with this chowder either. I put shrimp in this version but I think sausage would also work really well. Trust me, I plan to try that next. I mean, it’s chowder! Be spontaneous, surprise yourself, throw in some berries. Wait…. Stop…. That would be gross. My point is to make your own rules. This dish is easy enough it can cater to whatever your taste buds are craving at the moment.

Happy cooking ya’ll! 🙂

Cajun Shrimp & Corn Chowder

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Cajun Shrimp & Corn Chowder


  • 1 tablespoon + 2 tablespoons of olive oil

  • 12 oz of uncooked shrimp, deveined, tail removed

  • 2 teaspoons of cajun seasoning

  • 1/4 cup of diced yellow onion

  • 1 stalk of celery, diced small

  • 1 cup of yellow corn ( I use about half a can of corn, drained)

  • 3/4 cup of chicken stock + more for thinning soup if necessary

  • 1 can of cream of mushroom with roasted garlic

  • 1 can of cream of potato soup

  • chopped parsley for garnish, optional
    Cajun Seasoning Recipe:

  • 2 1/2 tablespoons of smoked paprika

  • 1 tablespoon of salt

  • 1 tablespoon of garlic powder

  • 1 tablespoon of black pepper

  • 1 tablespoon of onion powder

  • 1 tablespoon of oregano

  • 1/2 tablespoon of cayenne pepper

  • 1 tsp of ground thyme


  • In a medium saucepan on medium heat, add the tablespoon of olive oil. Add the shrimp and cajun seasoning and cook until slightly pink. Remove the shrimp from the pan and set aside.

  • Next add the remaining two tablespoons of olive oil, the onion, celery, and corn to the pan. Saute' all the ingredients for about 5 minutes. The onion and celery should be soft.

  • Next pour in the chicken stock and both soups. Stir to combine and allow to cook for a couple minutes. Stir as needed.

  • Add the cooked shrimp and allow to simmer on low for about 10 minutes. Stirring as needed.

  • Adjust seasoning if desired, garnish with parsley, and serve warm! Goes perfect with some crusty bread.


* I like to dice up a third of my shrimp so there's more to go around. The remaining whole shrimp I use to embellish each bowl.

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Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.


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