Cajun Corn And Shrimp Chowder

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 medium onion, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2-1 teaspoon garlic salt
• 1/2-1 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 envelope lipton golden onion soup mix
• 3 cups boiling water
• 3 cups corn kernels (fresh cut or frozen and thawed)
• 3/4-1 lb shrimp, peeled and deveined
• 1/2 cup heavy cream

Recipe

• 1 in a big soup pot melt the butter over medium heat.
• 2 add the onion, and saute about 3 minutes or until softened.
• 3 add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
• 4 stir and cook for 1-2 minutes.
• 5 add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
• 6 lower the heat to medium, add in the corn and shrimp.
• 7 cook for 2-3 minutes or until the shrimp are pink.
• 8 add in the heavy cream; stir to combine.
• 9 taste and adjust seasoning as needed.
• 10 cook over low heat until it is heated through.
• 11 ladle into individual soup bowls.