Past Recipes
Cajun Shrimp and Corn Chowder

Cajun Shrimp and Corn Chowder with Bell Pepper and Potato

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Recipe Details


We love curling up with a big, warming bowl of soup, and this Cajun-inspired chowder is just the ticket. The supremely flavorful dish features sautéed shrimp, corn, potato, and fragrant smoked paprika. Though it doesn’t contain any cream, it manages to be just as luscious and warming—exactly what you need on a chilly winter day.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 380
  • Protein 25g
  • Total Carb 42g
  • Total Fat 12g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • bay leaf
    bay leaf
  • russet potato
    russet potato
  • red bell pepper
    red bell pepper
  • stalk celery
    stalk celery
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • shrimp
    10 ounces
  • tomato paste
    1 teaspoon
    tomato paste
  • corn
    1 cup
  • vegetable stock
    8 ounces
    vegetable stock
  • parsley
    1/8 ounce
  • smoked paprika
    1/4 teaspoon
    smoked paprika
  • thyme
    1/8 ounce
  • Cajun spice blend
    1 teaspoon
    Cajun spice blend

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Set aside 1 whole thyme sprig. Stack bay leaf and remaining thyme sprigs in a bunch; tie reserved thyme around bunch and secure with a knot to make bouquet garni. Roughly chop parsley leaves, discarding stems. Cut potato into ½-inch dice. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Thinly slice celery. Peel onion and cut into small dice. Mince garlic.

  2. Sear Shrimp

    Sear Shrimp

    Pat shrimp dry with paper towel and season all over with half of spice mix, ½ teaspoon salt, and black pepper as desired. Heat 1 tablespoon canola oil in a medium pot over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside. Wipe pot clean for the next step.

  3. Sauté Aromatics

    Sauté Aromatics

    Place pot from shrimp over medium heat and add 1 tablespoon canola oil. When oil is shimmering, add bouquet garni, onion, and garlic. Sauté, stirring, until onion begins to soften, about 3 minutes. Add bell pepper, celery, and remaining spice mix and cook, stirring, until vegetables begin to soften, about 3 minutes more. Season with ¼ teaspoon salt and black pepper as desired.

  4. Cook Potato

    Cook Potato

    Increase heat under pot with aromatics to medium high, and add potato. Cook, stirring, until softening, 3 minutes. Add tomato paste and stir to fully coat vegetables, 1-2 minutes more.

  5. Simmer Chowder

    Simmer Chowder

    Add corn and vegetable stock to pot, then add enough water to just cover potato (this ensures it's fully submerged and can cook through evenly and completely). Stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until soup has reduced and potatoes are tender when pierced with a knife tip, 5-7 minutes. This is a great time to set the table!

  6. Finish Chowder and Plate

    Finish Chowder and Plate

    Reduce heat under pot to medium. Return cooked shrimp to pot and stir to warm through, 2-3 minutes. Remove and discard bouquet garni, then taste and add salt and black pepper as desired. Ladle Cajun shrimp and corn chowder into roomy serving bowls, garnish with parsley, and dig in!

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