Cajun Shrimp & Corn Chowder
February 24, 2015
Categories: Comfort Food, Dinner, Lunch, Soups and Stews, Shellfish, Shrimp, Vegetables, Corn, Cajun, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
"This is a really easy, quick, and tasty soup."
Original recipe yields 6 servings
- Serving Size: 1 (193.7 g)
- Calories 548
- Total Fat - 29.8 g
- Saturated Fat - 17.8 g
- Cholesterol - 143.5 mg
- Sodium - 318.9 mg
- Total Carbohydrate - 60.7 g
- Dietary Fiber - 8.3 g
- Sugars - 1.1 g
- Protein - 12.2 g
- Calcium - 64.4 mg
- Iron - 1.3 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Step by Step Method
In a medium saucepan, melt the butter.
Add the onions and saute until translucent.
Add the corn, chicken stock and whipping cream; simmer for 30 minutes.
Remove from heat and puree in food processor in small batches. Return to pan.
Add Cajun seasoning and bay shrimp and stir well.
Let set for one hour to develop flavor, then reheat and serve.
Tips & Variations
No special items needed.
Tags : Comfort Food Dinner Lunch Soups and Stews