Cajun Chowder Recipe

Name: Cajun Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces frozen salad shrimp; 16 ounces frozen clams on the half shell; 2 tablespoons olive oil; Cajun spice, to taste; cayenne pepper, to taste; 4 tablespoons butter; 1 sweet onion, chopped; 12 ounces Andouille sausage, sliced; 2 jalapeno peppers, diced; 1 1/2 cups water; 2 large potatoes, cubed; 2 11 oz cans of whole kernel corn; 1/2 cup dark brown sugar; black pepper, to taste; 1 cup cooked brown rice; 3 cups half-and-half; 3 scallions, chopped; parsley (for garnish)

Servings: persons

10 ounces frozen salad shrimp
16 ounces frozen clams on the half shell
2 tablespoons olive oil
Cajun spice, to taste
cayenne pepper, to taste
4 tablespoons butter
1 sweet onion, chopped
12 ounces Andouille sausage, sliced
2 jalapeno peppers, diced
1 1/2 cups water
2 large potatoes, cubed
2 11 oz cans of whole kernel corn
1/2 cup dark brown sugar
black pepper, to taste
1 cup cooked brown rice
3 cups half-and-half
3 scallions, chopped
parsley (for garnish)

1
Rapid thaw salad shrimp according to bag. Set aside.
2
Sautee clams in olive oil, seasoning with Cajun spice and cayenne pepper to taste. Remove clams from shells and set aside.
3
Set a large pot on a burner set to medium-high heat and put in one tablespoon of butter until melted. Add onion, Andouille sausage, jalapenos, and clams. Stir ingredients and season with Cajun spice and cayenne pepper to taste.
4
Add water, potatoes, corn, and dark brown sugar to the pot, Stir and season with black pepper, Cajun spice, and cayenne pepper to taste (the spicier the better!).
5
Raise the heat and bring the soup to a boil, then cook uncovered on high heat for 10 minutes.
6
After 10 minutes of simmering, add cooked rice and cook 5 minutes more.
7
Add remaining butter and half-and-half and stir until soup is well mixed. Heat through on medium heat for 5 minutes, stirring occasionally. Season as desired and don't allow the soup to boil again.
8
Add salad shrimp and scallions to the pot and stir into the soup. Heat through 2 more minutes.
9
Sprinkle with parsley and serve hot! Make sure to scoop from the bottom of the pot to get all the good stuff in your bowl.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 ounces frozen salad shrimp, 16 ounces frozen clams on the half shell, 2 tablespoons olive oil, Cajun spice, to taste, and more.

Yes, Cajun Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions