Creamy Cajun Shrimp and Corn Chowder

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon italian seasoning
• 1 teaspoon parika
• 1/2 teaspoon cayenne pepper
• 1 pound large shrimp (peeled and deveined)
• 2 tablespoon olive oil (extra virgin or light-tasting)
• 1 small yellow onion (chopped)
• 1 medium red bell pepper (rinsed, seeded and chopped)
• 2 medium red potatoes (cubed)
• 2 medium yellow potatoes (cubed)
• 3 cloves fresh garlic (minced)
• 4 tbsp butter (unsalted)
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• Salt & cracked black pepper (to taste)
• 3/4 cup heavy cream
• 3 cups frozen corn
• 1/4 cup sliced green onions (plus more for garnish)

Instructions

1. 1

   Season the shrimp with about half of the Cajun spice blend in a small bowl and set aside while you prepare the other ingredients.

2. 2

   Heat the oil in a Dutch oven or large stockpot over medium-high heat. Add the onion and bell pepper and cook until the veggies begin to soften, about 2-3 minutes. Add the diced potatoes, other half of the Cajun spice blend, and garlic then cook for another 2-3 minutes, stirring constantly so the garlic doesn't burn.

3. 3

   Melt the butter in the pot with the vegetables. Once the butter is melted, add in the flour and stir with a wooden spoon to combine it with the butter. Continue to cook while stirring for another two minutes to cook out the raw flour taste.

4. 4

   Gradually add the chicken stock to pot while stirring constantly. Bring the soup to a boil then reduce the heat to medium and continue to simmer for 10-15 minutes, stirring occasionally, until potatoes are tender.

5. 5

   Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.

6. 6

   Remove the soup from the heat and stir in the chopped green onions. Divide the soup into bowls, garnish with more chopped green onion and enjoy!