Shrimp Chowder, 30 minute meal (the BEST chowder in the world!)

I can’t stress enough the words “Best in the world” in the title. This is my all time favorite soup I’ve ever made in my life. There are so many soups on my website like traditional corn chowder, delicious beef stew, taco soup, or butternut squash soup, but this shrimp chowder is my favorite of them all. If you don’t like shrimp or are allergic, you can totally make this without the shrimp. I’d probably add another half pound of potatoes if you remove the shrimp. Or you can make it with chicken instead too! Just cook the chicken till cooked through when you’re supposed to add the shrimp in the recipe.

I’m so excited for you to make this. I also want to note that this soup is NOT spicy. Both of my kids inhale this with zero mention of spicy. And my oldest says everything is spicy.  The cajun seasoning adds so much delicious flavor so definitely put it in. My favorite cajun seasoning is Tony Chachere. If you don’t own this, add it to your grocery list. It’s a staple in my pantry and I totally buy it and bring it to Finland with me most times we go home. Serve with my favorite Lion House Rolls to complete the meal.

Shrimp Chowder (the BEST chowder in the world!)

Print Recipe

The best chowder in the whole world. This chowder will have you dreaming you’re eating it on a pier on the ocean. Ready in about 30 minutes from start to finish!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: serves 6-8 1x

Ingredients

Scale 1x2x3x

2 tablespoons butter

2 tablespoons olive oil

1-pound russet potatoes cleaned, peeled, and diced into ½–1 inch cubes

1 cup bell peppers, diced small (red, yellow, green, or combo)

1 medium onion, diced small

1/2 cup celery, diced small

2 teaspoons minced fresh oregano (or ¼ teaspoon dried oregano)

2 1/2 teaspoons Cajun creole seasoning (divided)

1 teaspoon salt, plus more to taste

1-pound medium shrimp, uncooked, peeled, and cleaned (or cooked, see note)

2, 15 oz cans corn, drained

2 cups whole milk

1/2 cup heavy cream

6 oz cream cheese, cut into cubes

Instructions

In a blender blend 1 can corn with 2 cups whole milk and blend for about 5 seconds. Set aside.

In a soup pot melt butter and olive oil and heat over medium heat. Add potatoes, bell peppers, onion, oregano, celery, and 3/4 teaspoon of the Cajun seasoning. Cook for 10-12 minutes, stirring occasionally. Sprinkle the shrimp with the remaining Cajun seasoning and add to pot. Turn heat up to medium high and cook for an additional 4 minutes till shrimp are cooked and potatoes are soft. Reduce heat back to medium and add the corn and milk mixture, heavy cream, cream cheese, and additional can of corn. Heat till cream cheese is melted and soup is hot. Enjoy.

Notes

If you’re using cooked shrimp then add it at the end with you add the milk and cream cheese. But make sure to cook the veggies the same amount of time you would have cooked them if you would have added uncooked shrimp.

If you want to use chicken instead of shrimp, add the uncooked chicken when you would add the uncooked shrimp, making sure to heat the chicken till all the way cooked through.

If you want to use pre-cooked chicken, add it in at the end when you add the milk and cream cheese. But make sure to cook the veggies the same amount of time you would have cooked them if you would have added uncooked shrimp.

If you want to make this vegetarian, you can just make it as is without shrimp or add a bit more veggies, particularly a half pound more potatoes.

Keywords: Shrimp Chowder, Cajun, 30 minute meal