Heart Beat Cafe's Cajun Corn Chowder With Shrimp Recipe

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   PRE-PREP (can be done well in advance of cooking and held under refrigeration).

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   Peel the onion and in a food processor puree to a fine pulp, remove to a bowl.

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   After draining the corn well run it through the processor also for about 10 to 15 seconds (some kernels left whole adds texture to the finished product).

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   2.

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   COOKING

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   Heat the butter in a soup pot, add in the onions and saute/fry.

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   Add in 1 Tbsp.

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   cajun seasoning, the bay shrimp and the corn, continue cooking about 15 min, stirring frequently.

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    Next, add in the chicken broth and 1 1/2 c. cream, bring to a boil then reduce to a simmer for about 25 to 30 min.

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    Continue stirring occasionally.

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    3.

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    FINISHING THE CHOWDER

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    While the pot is simmering it's a good time to adjust the seasonings.

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    This is a spicy soup and should have a 'bite' to it, but as each persons tastes differ so will the amount of seasoning you will need for 'the bite'.

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    I like about 2 1/2 to 3 Tbsp., add in slowly and taste the soup to get your desired spice.

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    Use the remaining cream to adjust the consistency if needed.

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    My own opinion is this chowder tastes best if it's made a day or possibly 2 in advance allowing time for the seasoning to marinate and develop it's full flavor.

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    I recommend using Chef Paul Prudholmes CAJUN MAGIC seasoning for redfish and it is available in most grocery markets.

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    ENJOY!

* Per serving · 4 servings · Values may vary.