Cooking

Cajun Shrimp and Corn Chowder

I haven’t posted anything in weeks, so I apologize! We have been out of the country for a while on a cruise, which was so much fun!! We went to Grand Turk, St. Kitt’s, Puerto Rico, and St. Maarten. I loved each stop, but I think Puerto Rico was my very favorite. It is so lush and green, the buildings are brightly colored and the architecture itself is stunning. San Juan had cobblestone streets, which was so cool! We also were able to hold baby monkeys, which was my absolute favorite!!!

If you want to check out our vacation pictures, take a look at my Instagram, or my Facebook page!

After coming home from the Caribbean, I was missing the delicious seafood we had on our trip, and wanted to incorporate it into one of our dinners. I found this recipe in one of my favorite slow cooker cookbooks, and it was a huge hit!

It’s a bit spicy, but nothing terribly hot. I loved the consistency of the soup. It wasn’t too runny, as the blended corn and heavy cream thickened it up. I had never had Andouille sausage before, and it was super yummy!

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Cajun Shrimp and Corn Chowder

  • Servings: 6 to 8
  • Print


Credit: Slow Cooker Revolution, Volume 2

Ingredients

  • 6 cups frozen corn, thawed
  • 3 cups chicken broth
  • 12 ounces red potatoes, cut into 1/2-inch pieces
  • 8 ounces Andouille sausage, cut into 1/4-inch pieces
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons Cajun seasoning
  • 1 red bell pepper, cored and chopped
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup heavy cream
  • Salt and pepper

Directions

  1. Process 4 cups corn and 2 cups broth in blender until smooth, about 1 minute. Transfer to slow cooker.
  2. Microwave potatoes, Andouille, garlic, and Cajun seasoning in bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker. Stir in remaining 1 cup broth and bell pepper. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.
  3. Stir in remaining 2 cups corn and shrimp. Cover and cook on high until shrimp are opaque throughout, 15 to 20 minutes. Stir in cream and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.

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