Dining and Cooking
American Recipes

How to Make Cajun Shrimp Corn Chowder Recipe



Cajun Shrimp Corn Chowder With 2 pounds of shrimp, there’s a shrimp in every bite. Cooked in a creamy corn chowder with potatoes, I’m telling you a bowl of this will warm you from the inside out. Seafood and spice are staples in Cajun cuisine and this recipe blends beautifully into a creamy chowder.

Printable Video Link: https://darlenestable.com/cajun-shrimp-corn-chowder-2/

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20 Comments

  2. KenzieMor

    Darlene! I am totally trying this over the weekend! Cold and snowy here and exactly what we need. Thank you! Looks awesome!

  6. Filipina

    Thank you soooo much for your recipe. We had a Lift Jesus Conference in our church and I was asked to make soup for all the pastors. I tried this but double the amount. Oh my goodness it was a hit! Some of them even had 3 servings. Now I’m being called the “soup lady”😅 I’ll be making it again for my next family gathering.

  11. phibber

    i am a first timer here, and this is a home run recipe. You are a blessing to you tube viewers. and I am a subscriber.Fair winds, and blessings, thank you for sharing

  13. Charles Miller

    Thanks for sharing your recipe. question; when using frozen corn, is it better to let the corn thaw out before adding it, or OK to add it frozen? I realize it’d bring the temp down.

  17. Steve S

    Made this over the weekend. HUGE success, thanks so much for sharing. Will be making this a lot, I think. Added 8 ounces of crab meat just to see what happens, good stuff.

  18. Selena Baltazar

    It’s the first cool weekend in North Texas so I made this today. Didn’t have shrimp so I used a pollock fillet I had in the freezer and it was amazing.

  19. Meat Popsicle

    I was shocked to see only 3k subs!

    The production of this video is great! I made this and in all honesty the results were restaurant quality flavor. Really, really good!

    I added a little cayenne for kick and put 1/3 of it minus the shrimp in the vitamix for a smooth texture.

    I also use President butter, cultured, imported from France but available everywhere. It has the most butter flavor of anything i’ve found.

    I know why they’re used but I didn’t have red potatoes and used gold. This is a nono of course because they disintegrate. Make sure you used red potatoes.

    Use fresh corn please

    Note theres a fair amount of prep time and process but it really was worth it!

    Thanks, this was amazing!

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