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Cajun shrimp and corn chowder

Time 50 minutes
Yields Serves 4 to 6
Cajun shrimp and corn chowder
(Kirk McKoy / Los Angeles Times)
1

In a large saucepan over medium heat, melt 2 1/2 tablespoons butter. Add the onions and cook until softened and translucent, about 5 minutes, stirring occasionally.

2

Stir in 1 tablespoon Cajun spice, corn and chicken stock and bring to a simmer. Cook until the corn is cooked through, about 20 minutes.

3

While the soup is cooking, saute the shrimp. Season the shrimp with the remaining Cajun spice. Heat a large saute pan over high heat, melt the remaining butter and quickly saute the shrimp until warmed through, about 2 minutes. Remove from heat and move the shrimp to a bowl. Set aside in a warm place.

4

Stir the heavy cream into the soup and heat to a gentle simmer. Cook an additional 10 to 15 minutes to thicken the soup slightly.

5

Remove from heat and puree the soup until smooth. Adjust the seasoning as needed and stir in additional cream if desired. Stir in the cooked shrimp.

6

Serve the soup garnished with a sprinkling of chopped parsley.

Adapted from Humphrey’s Restaurant in San Diego. Cajun and Creole spice blends can be found in the prepackaged spice sections of most supermarkets.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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