Shrimp and Crab Cajun Corn Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 2 cups fresh corn kernels (or frozen)
• 2 cups seafood stock
• 1 cup heavy cream
• 8 ounces cooked shrimp, peeled and deveined
• 8 ounces lump crabmeat
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened.
2. 2 Stir in garlic, Cajun seasoning, and cayenne pepper; cook for 1 minute.
3. 3 Add corn kernels and seafood stock; bring to a simmer.
4. 4 Stir in heavy cream and let heat through without boiling.
5. 5 Gently fold in shrimp and crabmeat; heat until shrimp are warmed through.
6. 6 Season with salt and pepper to taste. Serve garnished with parsley.

Equipment

• Large pot

Variations

• Substitute scallops for shrimp for a luxe twist.

Substitutions

• If seafood stock isn't available, use chicken stock for a different flavor profile.

Pairings

• Serve with a chilled Chardonnay or a hoppy IPA.

Nutrition

Tips

• Use fresh corn if in season for best flavor.
• Adjust cayenne pepper to your spice tolerance.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Pair with a crusty baguette or buttered cornbread.

FAQ