Cajun Shrimp Chowder

Prep time: 30 mins

Cook time: 45 mins

Total time: 1 hour 15 mins

Serves: 6

Ingredients

• 6 medium potatoes, peeled and diced into small pieces
• 4 cups chicken stock or water
• 2 packets of Goya Ham Flavored Concentrate
• 4 T olive oil, divided
• ½ cup onion, diced
• ½ cup bell pepper, diced
• 1 T garlic, minced
• 2 cans sweet corn, drained
• 1 roasted red pepper, diced
• 2 T ancho chile sauce
• 2 tsp paprika
• 1 tsp seasoned salt
• ¼ tsp cayenne pepper
• ½ tsp ground thyme
• 1 lb. shrimp, peeled and de-veined
• 2 T blackened seasoning
• 3 sprigs of fresh thyme

Instructions

1. Place the diced potatoes, chicken stock and ham seasoning in a medium stockpot and simmer on medium heat while preparing the vegetables
2. In a heavy saucepan, heat 3 tablespoons of olive oil over medium-high heat
3. Saute the onion and bell pepper until they start to soften, about 5-7 minutes
4. Add the garlic, corn, roasted red pepper, ancho chile sauce, paprika, seasoned salt, cayenne pepper and ground thyme to the saucepan and cook another 5-10 minutes
5. Pour the corn mixture into the stockpot with the potatoes and let simmer for 30 minutes, stirring occasionally
6. Puree 1 and ½ cups of the chowder in a blender and then pour back into the stockpot and stir
7. Sprinkle both sides of the shrimp with blackened seasoning
8. Heat a non stick pan with 1 tablespoon of olive oil over high heat
9. Cook the shrimp for 1 to 2 minutes on each side, making sure they are fully cooked
10. Spoon the chowder into a bowl and place the blackened shrimp on top
11. Garnish with fresh thyme