Cajun Shrimp Chowder

Clean, devein, and remove the tails from the shrimp, then pat them dry. Toss them into a zip‑top bag with 1–2 tablespoons of Cajun seasoning, seal it up, and give it a good shake until they’re evenly coated. Let them sit aside while you prepare the rest of the chowder.

In a large skillet or heavy-bottomed pot over medium heat, add 7 slices of diced bacon. You can also cook the slices whole if you prefer, then crumble them once crisp. Once the bacon is finished cooking, remove it from the skillet and set it aside. Leave all the rendered bacon fat in the skillet, as it will be used to sauté the other ingredients and create the rich, smoky base for the chowder.

Add the Cajun‑seasoned shrimp to the same skillet, working in batches to prevent overcrowding, and cook for a couple of minutes on each side until they turn pink and opaque. Once cooked, transfer the shrimp to the plate with the bacon and set aside while you build the rest of the chowder.

Start a pot of water and bring it to a boil for the pasta. Cook the pasta according to the package directions. Orecchiette works especially well for chowder because the little cup‑shaped pieces act like tiny bowls that hold the broth, giving you a perfect bite every time.

Once the shrimp are cooked and set aside, add 2 tablespoons of butter and 1 diced onion to the same skillet over medium heat, stirring until the onion is soft and translucent.

Toss in 3 minced garlic cloves, a teaspoon of thyme leaves, and half a teaspoon of smoked paprika, giving everything a good stir. Let it cook for about a minute, just until it smells amazing and the spices have had a chance to bloom and enrich the flavor.

Add 2 tablespoons of all‑purpose flour to the onions, stirring well until it forms a smooth paste. Let this cook for 2–3 minutes to create a light roux, which helps thicken the chowder and removes any raw flour taste.

Stir in 4 cups of chicken broth, scraping up any browned bits from the bottom of the skillet so they melt into the liquid and deepen the flavor of the chowder.

Return the shrimp and bacon to the pot, then drain the cooked pasta and add it in as well, stirring everything together so the flavors begin to meld. Bring the soup to a gentle simmer, then pour in 2 cups of drained Mexicorn and ¾ cup of heavy cream. Let it continue to simmer for about 10 minutes, or until the chowder reaches your preferred thickness. Season with salt and pepper to taste. Finish with a sprinkle of chopped parsley for a fresh, bright touch.

Enjoy!