Cajun Corn and Shrimp Chowder |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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!! Ingredients:
1/2 cup butter |
1 medium onion, chopped |
1/4 teaspoon cayenne pepper |
1/2 teaspoon sweet paprika |
1/2-1 teaspoon garlic salt |
1/2-1 teaspoon ground black pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 cup all-purpose flour |
1 envelope lipton golden onion soup mix |
3 cups boiling water |
3 cups corn kernels (fresh cut or frozen and thawed) |
3/4-1 lb shrimp, peeled and deveined |
1/2 cup heavy cream |
Directions:
1. In a big soup pot melt the butter over medium heat.
2. Add the onion, and saute about 3 minutes or until softened.
3. Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
4. Stir and cook for 1-2 minutes.
5. 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).
6. Lower the heat to medium, add in the corn and shrimp.
7. Cook for 2-3 minutes or until the shrimp are pink.
8. Add in the heavy cream; stir to combine.
9. Taste and adjust seasoning as needed.
10. Cook over low heat until it is heated through.
11. Ladle into individual soup bowls.
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