This is a delicious Cajun style shrimp chowder with warm spices, making this dish a real crowd pleaser. The East Coast is known for an array of wonderful tasting chowders. If fresh seafood is in season – great, but I almost always use frozen shrimp. An easy, quick, week night meal that can be ready in less than 1 hour. **Keeping frozen shrimp on hand in the freezer and canned soup is a convenient way to make gourmet looking & tasting meals.
Ingredients ( 4 – 6 servings )
15 medium sized uncooked shrimp – shelled or unshelled
3 tbsp olive oil
1 small onion diced
3 cloves garlic chopped or pressed
2 cans tomato soup
2 cups water
4 chicken bouillon cubes ( or 2 cups liquid bouillon in place of water )
3 ears of corn cooked
1 bunch chopped parsley, chopped
3 green onions, chopped
2 tomatoes, diced
chipotle sauce or hot sauce of choice – a few dashes
1 tsp basil or a small bunch freshly chopped basil
pinch of chili powder or cayenne pepper
ground black pepper
2 cups cooked broad egg noodles ( or other pasta on hand )
1 bay leaf
5 slices bacon ( cooked crispy ) – optional
In a frying pan add oil, chopped onion and garlic and shrimp ( shells removed but you can leave the tails on if desired ). Sautee for a few minutes, until shrimp is pink. Remove husks from corn and cut two of the corn into bite sized pieces. With the third corn, remove all kernels by sliding a knife down the side. ** You can also precook the egg noodles and add to the soup if desired.
In a soup pot add cans of tomato soup, liquid, spices and herbs, tomatoes, chopped parsley and green onion. Leave some parsley and green onion to add to top of soup. Add all the corn and the noodles, shrimp, onion and garlic.
Bring to a low boil, reduce heat, then cook chowder for 30 minutes on a low to medium heat. You may also add more chipotle, hot sauce, salt and pepper sauce to taste.
Ladle soup immediately into bowls. Garnish with parsley, green onions & optional crispy bacon bits. Serve with crusty rolls.