Minute Cajun Shrimp and Corn Chowder

$To make a delightful Minute Cajun Shrimp and Corn Chowder, gather these ingredients: - 1 lb fresh shrimp, peeled and deveined - 1 can (15 oz) sweet corn, drained - 1 medium onion, diced - 2 cloves garlic, finely minced - 2 medium potatoes, peeled and diced - 1 bell pepper (any vibrant color), diced - 2 cups vegetable broth - 1 cup creamy coconut milk - 2 teaspoons bold Cajun seasoning - 1 teaspoon smoked paprika - 2 tablespoons extra virgin olive oil - Salt and pepper to taste - Fresh parsley leaves for garnish Each ingredient plays a key role in creating rich flavors. The shrimp adds protein and a sweet bite. Sweet corn brings a pop of flavor and texture. Potatoes make the chowder hearty. The onion and garlic offer a fragrant base. Cajun seasoning gives this dish its signature kick. Smoked paprika adds depth with its warm, smoky notes. Coconut milk gives the chowder a creamy texture, balancing the spices. Using fresh herbs like parsley brightens the dish and enhances the presentation. For the full recipe, check out the link above. You'll find easy steps to make this chowder come together in minutes. Enjoy making this dish that warms the soul and excites the taste buds! To start, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. This oil adds flavor and helps cook the veggies. Next, add 1 medium diced onion and 1 diced bell pepper to the pot. Sauté them for about 4-5 minutes. You want them to be tender and translucent. Then, add 2 minced cloves of garlic. Sauté this mix for about a minute. Watch closely, as garlic can burn easily. Now, it is time to introduce 2 peeled and diced potatoes along with 2 teaspoons of bold Cajun seasoning. Stir well to coat the potatoes. This step builds the heartiness of the chowder. Pour in 2 cups of vegetable broth next. Bring the mixture to a rolling boil. Once it boils, reduce the heat to low and let it simmer. Cook until the potatoes are fork-tender, which takes about 10-12 minutes. After the potatoes are tender, mix in 1 can (15 oz) of drained sweet corn and 1 lb of fresh shrimp, peeled and deveined. Stir gently to combine. Cook until the shrimp turns pink and opaque, about 3-4 minutes. Carefully pour in 1 cup of creamy coconut milk and sprinkle in 1 teaspoon of smoked paprika. Stir everything together and let it simmer for another 2-3 minutes. This melds the flavors beautifully. Finally, season with salt and freshly ground black pepper to taste. Adjust according to your spice preference. Before serving, garnish the chowder with freshly chopped parsley. For the complete recipe, check out the Full Recipe section! To boost the taste of your chowder, add a few ingredients. You can try: - A pinch of cayenne for heat - Fresh thyme for earthiness - A splash of lemon juice for brightness Simmering is key for flavor. After adding ingredients, let the chowder bubble gently. This helps all the flavors mix well. A good simmer will bring out the best in those spices. Prepping ahead saves time. Chop your veggies the night before. This way, your chowder cooks faster. If you’re really short on time, consider these methods: - Use a pressure cooker for a faster cook time. - Try a microwave to soften the potatoes before adding them to the pot. Both tricks make the chowder easy and quick to prepare. For the full recipe, check out the detailed steps above! {{image_4}} You can easily make this chowder fit your diet. For a gluten-free version, ensure your broth is gluten-free. Many brands offer gluten-free vegetable broth. This way, you enjoy the same great taste without any worries. If you're looking for vegan options, swap the shrimp for firm tofu or chickpeas. Both options add protein and texture. Use vegetable broth instead of any seafood broth. Coconut milk gives the chowder a creamy base that complements the flavors well. You can adjust the heat level to suit your taste. To make it spicier, add more Cajun seasoning or a dash of hot sauce. If you prefer a milder chowder, reduce the Cajun seasoning. You can also use sweet paprika instead of smoked paprika for a gentle flavor. Consider adding different vegetables for more variety. Zucchini, carrots, or even spinach work well in this chowder. Just chop them into small pieces and add them when you put in the potatoes. This adds color and nutrition to your dish. For the Full Recipe, check the earlier section for all the ingredients and steps you need. When you have leftover chowder, cool it down first. Place it in an airtight container. It keeps well in the fridge for 3-4 days. This way, you can enjoy it again soon. For freezing, use a freezer-safe container. Leave some space at the top for expansion. The chowder can freeze for up to 2-3 months. When you want to enjoy it later, thaw it in the fridge overnight. This keeps the texture nice. To reheat your chowder, use a pot on low heat. Stir it often to prevent sticking. You can also use a microwave. Heat it in short bursts, stirring in between. This helps keep it smooth and creamy. Avoid boiling it, as that can change the texture. If it seems too thick, add a splash of broth or coconut milk. This will help bring it back to life and make it just as tasty as when you first made it. It takes about 10 minutes to prep and 20 minutes to cook. In total, you will spend around 30 minutes making this chowder. This quick time makes it easy to enjoy a warm meal on busy days. Yes, you can use frozen shrimp. Frozen shrimp saves time because you don't have to peel and devein them. However, fresh shrimp may taste better. If you choose frozen, remember to thaw them first. This helps them cook evenly in the chowder. Yes, you can make this chowder ahead of time. It tastes great after sitting in the fridge for a day. Just store it in an airtight container. When you are ready to eat, reheat it on the stove. Add a splash of broth or coconut milk to keep it creamy. This makes for a quick and tasty meal later. For the full recipe, check out the earlier section. Minute Cajun Shrimp and Corn Chowder is simple, tasty, and filling. We covered the key ingredients, easy steps, and helpful tips to make it right. You can adjust spices or shrimp to suit your needs. This chowder works for many diets and is great for meal prep. With proper storage, leftovers stay fresh and delicious. I hope you feel ready to cook this dish. Your family will love it! Enjoy your cooking adventure with this chowder.$

Minute Cajun Shrimp and Corn Chowder

Looking for a deliciously warming dish? Try this Zesty Cajun Shrimp & Corn Chowder that's full of flavor and easy to make! With fresh shrimp, sweet corn, creamy coconut milk, and a kick of Cajun seasoning, it's sure to please everyone at your table. Perfect for cozy evenings, this chowder can be on your dinner table in just 30 minutes. Click through to explore the full recipe and elevate your cooking tonight!

Print Recipe Pin Recipe

Ingredients

1 lb fresh shrimp, peeled and deveined

1 can (15 oz) sweet corn, drained

1 medium onion, diced

2 cloves garlic, finely minced

2 medium potatoes, peeled and diced

1 bell pepper (any vibrant color), diced

2 cups vegetable broth

1 cup creamy coconut milk

2 teaspoons bold Cajun seasoning

1 teaspoon smoked paprika

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh parsley leaves, chopped, for garnish

Instructions

Begin by heating the olive oil in a large pot over medium heat.

Add the diced onion and bell pepper to the pot, sautéing them until they become tender and translucent, approximately 4-5 minutes.

Incorporate the minced garlic and cook for an additional minute, stirring frequently to avoid burning the garlic.

Introduce the diced potatoes along with the Cajun seasoning into the pot. Stir well to coat the potatoes evenly with the spices and sauté for another 3 minutes.

Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow it to simmer until the potatoes are fork-tender, about 10-12 minutes.

Mix in the sweet corn and shrimp, stirring gently to combine. Cook until the shrimp turns pink and opaque, roughly 3-4 minutes.

Carefully pour in the creamy coconut milk and sprinkle in the smoked paprika. Stir everything together and let it simmer gently for an additional 2-3 minutes to meld the flavors.

Season with salt and freshly ground black pepper to taste, adjusting according to your preference for spice.

Remove the pot from heat and garnish the chowder with freshly chopped parsley before serving.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

- Presentation Tips: Ladle the chowder into large bowls, garnishing each serving with a sprinkle of fresh parsley and a light drizzle of olive oil. Pair with crusty artisan bread on the side for a delightful and hearty meal!