Whether you’re looking to celebrate Mardi Gras or just in need of a comforting bowl of spicy seafood soup, this one-pot shrimp chowder is sure to satisfy your Cajun cravings.

So, here’s the thing. I’ve been planning on making this soup for over two weeks now and somehow I only finally got around to making it this morning. Way after Mardi Gras of course because my planning sucks big ol’ coconut-filled chocolate candy hearts. Speaking of which, is it just me, or do you feel like Mardi Gras got outrageously dissed this year by Valentine’s Day? If I were Mardi Gras I’d be truly pissed and hunting down that stupid saggy diaper-wearing cupid to throw handfuls of green, purple, and gold beads at him before punching him straight in the face. I’d make sure to treat him to a big ol’ bowl of this spicy seafood chowder afterward though to make up for being such a bully of a holiday. Oh, and maybe a hurricane cocktail too because alcohol pretty much solves everything. Plus it’s red, and we all know how much Valentine’s Day loves the color red.

Ingredients:

• 1 Tablespoon Butter
• 1 Medium Sweet Yellow Onion, Finely Diced
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Finely Ground Black Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Paprika
• 1/4 to 1 Teaspoon Cayenne (Adapt to Your Spice Level)
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Celery Seed
• 1/3 Cup Sweet Tea Vodka
• 2 (14.5-oz.) Cans Low-Sodium Chicken Broth
• 2 Cups Milk
• 1 Cup Heavy Whipping Cream
• 2 Tablespoons Light Brown Sugar
• 2 Bay Leaves
• 2 1/2 Pounds Red Potatoes, Peeled & Diced
• 1 1/2 Pounds Shrimp, Peeled & Deveined

Directions:

1. Over medium heat, melt the butter in a large Dutch oven or pot.
2. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
3. Stir in the vodka and allow to simmer for two minutes.
4. Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
5. When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
6. Add the shrimp and cook them for 3 to 5 minutes, or until they are just cooked through.
7. Remove the bay leaves before serving.

Suggestions:

• The sweet tea vodka in this recipe helps to develop flavor, however, you can leave it out if you choose.
• You can use whichever type of milk you have on hand in this recipe. I used skim milk because it’s what I had on hand.
• This chowder will be spicy. If you prefer less spice, decrease the amount of cayenne and red pepper flakes. I originally used 1 teaspoon of cayenne and oh wow was it spicy. Perhaps a little too spicy for B.O.B. Bob and me who are complete spice wimps. I suggest starting with a 1/4 teaspoon. You can always add more after tasting the chowder.

Improvements:

• Replace one can of chicken stock with a bottle of clam juice.
• Serve Gluten-Free Cornbread Bundt Cake with this shrimp chowder.
• CLICK HERE to check out our other delicious soup, chili, stew, and chowder recipes.

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Yum

One-Pot Cajun Shrimp Chowder

Ingredients:

• 1 Tablespoon Butter
• 1 Medium Sweet Yellow Onion, Finely Diced
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Finely Ground Black Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Paprika
• 1/4 to 1 Teaspoon Cayenne (Adapt to Your Spice Level) 
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Celery Seed
• 1/3 Cup Sweet Tea Vodka
• 2 (14.5-oz.) Cans Low-Sodium Chicken Broth
• 2 Cups Milk
• 1 Cup Heavy Whipping Cream
• 2 Tablespoons Light Brown Sugar
• 2 Bay Leaves
• 2 1/2 Pounds Red Potatoes, Peeled & Diced
• 1 1/2 Pounds Shrimp, Peeled & Deveined

Directions:

1. Over medium heat, melt the butter in a large Dutch oven or pot.
2. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
3. Stir in the vodka and allow to simmer for two minutes.
4. Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
5. When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
6. Add the shrimp and cook them for 3 to 5 minutes, or until they are just cooked through.
7. Remove the bay leaves before serving.

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When it comes to Mardi Gras food, po’ boy sandwiches, jambalaya, and shrimp étouffée are the norm. However, this unique Mardi Gras recipe round-up is a bit more creative. You’ll find recipes like muffuletta empanadas and king cake croissants, not to mention several Cajun soup, stew, and chowder recipes. If you’re looking for unique and creative Cajun Mardi Gras recipes, we’ve totally got you covered. CLICK HERE for the recipes.

Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

This month’s “Mardi Gras – Cajun or Creole!” themed Soup Saturday Swappers event is being hosted by Kathy of A Spoonful of Thyme. Make sure to check out all of the other great Cajun and Creole soup recipes below.