Cajun Shrimp Chowder

Cyndee Giebler writes, “Nothing is terribly specific in this recipe.  I just kind of throw things in until it looks right.  I use the canned ingredients in the winter.”  Happily, this recipe is very flexible and tastes great no matter what.

Cajun Shrimp Chowder Recipe

Cajun Shrimp Chowder

2 lb. potatoes, peeled and cut into chunks

1 large onion, diced

2 Tbsp. olive oil

1 Tbsp. CHILI POWDER (your choice of heat level)

¼ – 1 tsp. CRUSHED RED PEPPERS, to taste

1 can (15 oz.) corn

1 lb. tomatoes 4 medium or 1 can (15 oz.), seeded and chopped

1 quart milk

1 (8 oz.) block cream cheese, softened

1-2 lbs. shelled shrimp, frozen or fresh

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Place the potatoes in a kettle and cover with water.  Bring to a boil and cook until tender, about 8-10 minutes.  While the potatoes boil, heat the olive oil in a Dutch oven or large kettle.  Add the onion and cook until translucent.  Add the CHILI POWDER and CRUSHED RED PEPPERS and cook for 1 minute.

Drain the potatoes and add to the kettle and stir gently to coat with oniony–chili powder goodness.  Add the corn kernels and tomatoes and let cook for 10 minutes.  Add to milk and bring to a simmer.  Ladle out about half of the hot liquid into a blender with the cream cheese.  Blend until smooth.  Pour the liquid back into the kettle.

Add the shrimp and gently simmer (DO NOT BOIL) until the shrimp are cooked through, about 5 minutes.  Add salt to taste and serve.            12-14 servings

 

(Recipe for Cajun Shrimp Chowder was in Penzeys Spices catalog)