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1.
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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!
