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Cajun shrimp and corn chowder

Time 50 minutes
Yields Serves 4 to 6
Cajun shrimp and corn chowder
(Kirk McKoy / Los Angeles Times)
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1

In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onions and cook until softened and translucent, about 5 minutes, stirring occasionally.

2

Stir in 1 tablespoon Cajun spice, corn and chicken stock and bring to a simmer. Cook until the corn is cooked through, about 20 minutes.

3

While the soup is cooking, saute the shrimp. Season the shrimp with the remaining Cajun spice. Heat a large saute pan over high heat, melt the remaining butter and quickly saute the shrimp until warmed through, about 2 minutes. Remove from heat and move the shrimp to a bowl. Set aside in a warm place.

4

Stir the heavy cream into the soup and heat to a gentle simmer. Cook an additional 10 to 15 minutes to thicken the soup slightly.

5

Remove from heat and puree the soup until smooth. Adjust the seasoning as needed and stir in additional cream if desired. Stir in the cooked shrimp.

6

Serve the soup garnished with a sprinkling of chopped parsley.

Adapted from Humphrey’s Restaurant in San Diego. Cajun and Creole spice blends can be found in the prepackaged spice sections of most supermarkets.