Cajun Seasoned Shrimp and Crab Chowder

Shrimp and crab come together with a spicy kick of Cajun seasonings and a sweet bite of corn to create a big bowl of delicious!

This seafood chowder is simple to make and is filled to the brim with flavor! It actually comes together very quickly using

canned crabmeat. I found some in a chain grocery store in the refrigerated seafood section. I was a little hesitant to try it, it wasn't cheap and I just hated the thought of dropping all those dollars on something that might not be so tasty. I'm glad I didn't pass it by. The can was packed full to the top with crabmeat (no water or juices) and worth every single bit of mucho dinero spent. I have had so much fun trying out new recipes with crab, some coming to a blog near you very soon ;) Luckily, the hubs is a huge fan of crab and always at the ready to try out my new recipes.

The spicy kick of Cajun seasonings and red pepper flakes is balanced perfectly by the sweet corn. I used kernels cut from two ears of corn on the cob that was left over from dinner the night before. I would definitely recommend using fresh or frozen corn and not canned. I think the frozen is much sweeter and firmer than the canned corn. 

Although I am ready for warmer temps and fresh spring air, this is definitely a dish I will be making over and over to soothe my winter weary soul until that time arrives. Are you ready for spring or are you still enjoying Old Man Winter?

If you like seafood soups, be sure to check out my Oyster Stew recipe here!

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Cajun Seasoned Shrimp and Crab Chowder

Makes 4 to 6 servings 2 Cups Small Shrimp (I found mine in the frozen seafood section - it was labeled salad shrimp and already peeled and deveined-I thawed them for about 30 minutes before adding) 1 Cup Crabmeat 2 – 12 Ounce Cans Evaporated Milk * 2 Cups Chicken Broth** 1 Cup Diced Potatoes 1 Cup Corn (I cut the kernels from two ears of corn on the cob) 1/4 Cup Diced Onion 2 Tablespoons Butter 1 Tablespoon Cajun or New Orleans Seasoning Blend (I used a generous Tablespoon) 1 Teaspoon Garlic Powder 1 Teaspoon Dried Parsley Flakes 1/2 Teaspoon Red Pepper Flakes *** Salt and Pepper To Taste Melt butter in soup pot over low heat, add onion. Cook onions for five minutes or just until translucent.  Add chicken broth and potatoes, turn heat to medium high and cook on a low simmer for 10 minutes.  Reduce heat to medium low and add evaporated milk, Cajun seasoning, garlic powder, parsley, red pepper flakes, corn, crab and shrimp; continue to cook on medium low for 15 minutes, stirring occasionally.  Do not let boil, keep at a low temperature. Season with salt and pepper to taste. Serve with crackers. * Whole or 2% milk can be substituted, the chowder will have a less rich and creamy consistency though. **Can substitute 2 chicken bouillon cubes dissolved in two cups hot water. ***Can use more or less depending on your taste for spiciness.

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