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Prep Time15 minutes
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Cook Time20 minutes
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Serv SizeYield 4 servings
Cajun seasoning, shrimp, corn, peppers and orecchiette pasta make this a delicious fall chowder.
Ingredients
Directions
In a large skillet with high sides, add bacon, heating on medium. While bacon is cooking, season deveined, and tail removed shrimp. In a large Ziplock bag add a tablespoon of Cajun seasoning and shrimp, shake until coated. Set shrimp aside.
Once bacon is golden, remove from pan to a paper towel covered plate and set aside. Add onions to the same pan that bacon was cooked in. Sauté onions until tender then set aside.
Boil water for pasta and cook as directed on packaging. I really like to use orecchiette pasta for soup because of the shape, tiny bowls that hold the broth!
In the same pan, cook shrimp, a couple minutes on each side. Remove from heat and pan and set aside.
Place onions back into the pan with butter and flour whisking for a minute. Next add in chicken broth, Mexicorn, garlic, smoked paprika, thyme leaves and cooked bacon. Bring to a boil, reduce heat and allow to thicken.
Once soup has thickened to desired consistency, add in pasta and cooked Cajun shrimp. Add salt and pepper to taste.
Sprinkle with a pinch of parsley and serve. Enjoy!
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Conclusion
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Minced Garlic – Bulk 32oz McCormick Gourmet Organic Smoked Paprika, 1.62 Oz De Cecco Orecchiette No. 91 Pasta Composite Wood Cutting Board 8 x 12 The Pioneer Woman Teal 3-Piece Cutlery Set Scratch Defense Induction Sauté Pan, 5 Quart
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