Saturday, March 5, 2011

Shrimp And Corn Chowder, Cajun Style

3 T butter, divided
1 large onion, diced
1 T plus 1/2 teaspoon Cajun or Creole spice or seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 cups chicken stock, more as needed
1 cup bay shrimp
1 cup heavy cream, more to taste

parsley, chopped, as garnish

Preparing the chowder:
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.

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.

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

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.

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

Garnished with chopped parsley.


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