10/31/2026
Best Creamy Cajun Shrimp Beef Sausage and Potato Corn Chowder
Ingredients:
1 lb large shrimp, peeled and deveined
12 oz beef smoked sausage, sliced
4 medium potatoes, peeled and diced into 1/2-inch cubes
2 cups sweet corn kernels
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
2 cups heavy cream
1 cup whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh parsley, chopped
Directions:
1. Prepare all the ingredients before cooking. Peel and devein the shrimp, then pat them completely dry with paper towels. Slice the beef smoked sausage into rounds. Peel the potatoes and cut them into evenly sized 1/2-inch cubes to ensure they cook at the same rate. Dice the onion, mince the garlic, and chop the fresh parsley.
2. Place a large, heavy-bottomed pot over medium heat. Add the sliced beef smoked sausage and cook for 4 to 5 minutes, stirring occasionally, until the sausage develops deeply golden edges and releases its flavorful drippings. Remove the browned sausage with a slotted spoon and transfer it to a plate. Leave the drippings in the pot to flavor the chowder.
3. Add the diced onion to the same pot and sauté for 4 to 5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for another 30 seconds, stirring continuously until fragrant. Be careful not to burn the garlic, as it can develop a bitter flavor.
4. Reduce the heat slightly and add the butter to the pot. Allow it to melt completely, then sprinkle in the all-purpose flour, Cajun seasoning, smoked paprika, dried thyme, and optional cayenne pepper. Stir constantly for approximately 1 minute until the flour and spices combine with the butter and onions to form a thick, fragrant roux. This step helps thicken the chowder and enhances the flavor of the spices.
5. Gradually pour in the chicken broth, adding a small amount at a time while whisking continuously to prevent lumps. Scrape the bottom of the pot with a wooden spoon to release the browned sausage bits, incorporating their smoky flavor into the broth. Continue stirring until the mixture becomes smooth.
6. Add the diced potatoes, sweet corn kernels, and browned beef smoked sausage to the pot. Stir well to distribute the ingredients evenly. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover partially, and simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are tender and can easily be pierced with a fork.
7. While the potatoes simmer, remove the whole milk from the refrigerator and allow it to lose some of its chill. Once the potatoes are tender, slowly pour the heavy cream and whole milk into the pot, stirring gently until fully incorporated. Reduce the heat to low and simmer gently for approximately 5 minutes. Avoid bringing the chowder to a vigorous boil after adding the dairy, as excessive heat may cause separation.
8. Check the consistency of the chowder. It should be creamy, velvety, and thick enough to lightly coat the back of a spoon. For a thicker texture, use the back of a spoon to mash a few cooked potato cubes against the side of the pot, then stir them back into the broth. If the chowder becomes too thick, add a small splash of warm chicken broth or milk until the desired consistency is reached.
9. Add the prepared shrimp directly to the gently simmering chowder. Stir carefully to distribute them throughout the pot. Cook for 3 to 4 minutes, depending on their size, until the shrimp turn pink, become opaque, and curl into a loose C shape. Avoid overcooking, as shrimp can quickly become tough and rubbery.
10. Remove the pot from the heat immediately once the shrimp are fully cooked. Taste the chowder before adding salt, since the beef smoked sausage, Cajun seasoning, and chicken broth may already provide plenty of seasoning. Add the black pepper and adjust the salt to taste. Stir gently to combine.
11. Sprinkle the freshly chopped parsley over the chowder and stir lightly to distribute its fresh flavor. Allow the chowder to rest for 1 to 2 minutes so the flavors settle and the consistency becomes even creamier.
12. Ladle the hot Cajun shrimp, beef sausage, potato, and corn chowder into warm serving bowls. Garnish with additional fresh parsley if desired. Serve immediately with crusty bread for dipping into the rich, creamy broth.
13. For leftovers, allow the chowder to cool and refrigerate it in an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3 days. To reheat, place the chowder in a saucepan over low heat, stirring occasionally until heated thoroughly. Add a splash of warm chicken broth or milk if necessary to restore its creamy consistency. For freezing, prepare the chowder without the shrimp and freeze for up to 2 months, then add freshly cooked shrimp when reheating.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 6
