Monthly Archives: January 2015

Cajun Shrimp Chowder


IMG_2834I have made this for both of my sons’ wedding receptions, plus for other events and always get asked for the recipe. The thing is, I don’t have one. But here is what I do. (The pictures are when I made it for a mission’s team of 75.)

First, here are the ingredients:

IMG_2828Hashbrowns, I used hashbrown patties that I purchased from a restaurant supply store and since they were frozen, I was thawing them in the oven. If you are making it for a smaller group you could chop and boil some new red potatoes, or use hashbrowns that are not patties : ) How much hashbrowns? Well, I’m not sure. I just eyeball it.

IMG_2830Shrimp, small is best and they have to be peeled, obviously. The size that would fit on a spoon. The slash through the number on this box indicates the number of shrimp in a pound. Thaw them too.

Seasoning mix. (See my crawfish recipe.) And minced garlic.

Frozen corn kernels. One bag for a small batch and go from there.

Seasonings:  Tony’s, kosher salt, cracked black pepper, hot sauce, dried or fresh parsley, dried thyme (this is a must!)

Butter, Whipping Cream, or whipping cream with half and half, or just half and half, and chicken broth. (I use the chicken base that you can buy at Sam’s. Not the squares with MSG.) Whipping cream can be expensive, so when I make it for a large group I use half and half with the chicken broth.

Second, here is how to put it together:

In a heavy pot (pick a size of pot that you think will feed the number of people you are serving), put a chunk of butter, real butter. Again I eyeball it. Over medium heat add the seasoning mix, I put in enough to cover the bottom of the pan, and cook until soft. Add a bunch of minced garlic. Cook for one more minute. Add the cream to the depth of one-third of the pot and a  couple of cups of chicken broth. Stir and bring to a boil. Add seasonings to taste. I usually make two passes of Tony’s across the pan and back, couple of dashes of hot sauce, salt and pepper, parsley and then maybe a teaspoon (or two depending of number of servings) of thyme that I rub between my palms before putting in pan. IMG_2831Now add the hashbrowns and a package of corn and cook until they are soft. Taste and adjust the seasonings. Now add the shrimp. 5 pounds of shrimp is good for 50 people. You can use more or use less. If you find it isn’t thick enough, add some cornstarch to some chicken broth and add to the pot and cook until thick. And it’s good to go. It really is easy to make and everyone who likes shrimp loves it! I always serve this as a first course but it is great as a main course too. I bet it would be good in a bread bowl. Or maybe throw in some bacon? Definitely bacon. I think I’ll try that next time : )