Instructions
Step 1: Melt butter in a large pot over medium heat. Add diced onion, celery, and bell peppers, cooking for about 5 minutes until softened.
Step 2: Stir in minced garlic and cook for another minute until fragrant.
Step 3: Add the diced potatoes, chicken broth, and bay leaves. Bring to a simmer and cook for 8 minutes until potatoes begin to soften.
Step 4: Stir in Cajun seasoning, smoked paprika, and cayenne pepper, mixing well to distribute the spices.
Step 5: Add the corn kernels and shrimp to the pot. Cook for 4 to 5 minutes until shrimp turns pink and is cooked through.
Step 6: Pour in the heavy cream and gently stir until fully combined. Simmer for 2 minutes without boiling.
Step 7: Taste and adjust seasonings with salt and pepper as needed. Remove bay leaves.
Step 8: Ladle into bowls, garnish with fresh parsley and a piece of garlic bread, and serve hot.
Storage and Reheating Tips
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making it even more delicious the next day.
To reheat, gently warm the chowder on the stovetop over medium-low heat, stirring occasionally. Add a splash of cream or broth if the mixture seems too thick.
This chowder also freezes well for up to 2 months. Allow it to cool completely before freezing, and thaw overnight in the refrigerator before reheating.
Pro tip: If you’re freezing, slightly undercook the shrimp initially so it doesn’t become rubbery when reheated.
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