Creamy, spicy, with full bodied Cajun New Orleans taste of shrimp and vegetables makes this soup absolutely delectable. It has the most incredible creamy seafood stock that is salty but creamy and flavors of New Orleans. This is a New Orleans Style Shrimp and Potato Chowder recipe that will be timeless and able to feed a lot and cover everyone’s need for a warm, cozy, and tasty soup.
Jump to RecipeI originally made this just as a Potato Chowder without shrimp, but at the last minute I decided Kevin can’t live without a meat involved in dinner, so I caved. It’s really good with our without, but if you decide to not use shrimp, I would put 2 tablespoons of shrimp powder in it. The shrimp makes for such a great and rich broth, it’s hard to live without once you have it the shrimp way.
Let’s start making this amazing Cajun Chowder
Quick recipe video:
Get started Choppin’
Start by getting your ingredients cut up. This above 👆 is how you will cut the leeks. Just the light green part, not the dark green or the root. You can cut into the white up into the root but no dark green, it’s too rough.
In fact, the dark green is perfect for your chickens, birds, or compost (if you have them). I keep a grocery bag on the floor in my kitchen (like photo below 👇)and dump all extra fresh parts of veggies that I cut off and don’t use. This gives us NO waste (whoop, whoop!) and everything is going to use. Still roughly chop them so they breakdown easier in compost and/or your chickens can peck at it easier.
Also, putting your roots in water will stimulate them to grow again. Just keep the water clean and covering the roots and the tops will continue to grow. (I love extras!! Ps. It only too a couple of days for mine to grow 2 more inches in this jar below 👇 hello!!)
New Orleans Spices
If you are familiar with the New Orleans Holy Trinity it comprises of Bell Pepper, Onion, and Celery. In this case, we are going to use Leeks as onions (technically they are Alliums which is the onion family), Green Bell Peppers, and Celery. The Leeks are such a great compliment to the Holy Trinity. The fragrances are absolutely incredible when you start to get the oils, the Trinity, and the spices going.
As far as New Orleans spice mix, you can use the recipe below 👇 on the recipe card or simply just use your favorite from the store. I have this Louisiana one that I will use if I don’t already have one made; but I have used popular brands such as Tony Chatcharies, Zatarains, Slap Ya Mama (probably one of four favorites) and the Cajun Dude’s Cajun Two Step.
Have all ingredients ready, cut, New Orleans spices made before you start.
Get all your vegetables cut up and put in a bowl. This makes for an easier start. The French call it “Mise en place” or getting your ingredients ready and on your work table. Nothing worse than rushing through cutting while oil is burning, etc. No panicking here, y’all.
Get the pot hot to start the chowder.
Start the large pot on medium high. I like to use a cast iron enameled Dutch Oven pot like this. Melt the butter and oil together with a whisk until it’s light caramel brown like this below 👇 . Add the flour and whisk it until its a thick slightly foaming liquid. In New Orleans recipes you always “brown your roux” with your spices to really bring out that incredible underlying nutty flavor!
NOTE: If you have problems with the flour “chunking up”, you can take those chunks out with broth or more butter.
Also, if it’s foaming that’s great.
Then, if vegetables are getting burnt ends, take out and put on a plate until the roux is done getting brown, then add them again when you add the broth.
Start the broth for Cajun Chowder. You’re almost done!
Once your vegetables are soft, add the broth and the potatoes.
Bring the pot with potatoes to a boil (there may be foam on top and that’s ok), it may take about 10 minutes to get to boiling status. Once there are large bubbles coming up, bring the heat to low and cover with a tight fitting lid. This is why I like Dutch Oven pots. The lids are heavy and I know the food will get cooked efficiently.
This will need to cook for about 20 minutes on low.
You will know the potatoes are done when you can run a sharp knife from the center of the pot to the side.
Finishing touches to the Best New Orleans Shrimp and Potato Chowder
Turn heat off Chowder.
Add cream and defrosted UNcooked Shrimp. The Shrimp will cook since the Chowder is still PIPING HOT! It’s perfect temperature because it will lightly cook the shrimp to where it’s tender and not overcooked.
Cool and Enjoy!
I like to add a crusty piece of bread and some more of the Cajun Spice over the top. It’s incredible.
Meal Prep this!
Originally I made this recipe with 4 carrots, 4 celery stalks, 3 leeks, 2 1/2 bell peppers, 1 jalapeno, 1 Serrano, and 8 cups of broth (every other item was the same). I was able to feed my family of 7 (hungry ones) and meal prep me and Kevin for the week. IT MADE SOOOOO MUCH!! But saved so well!
I highly recommend doubling or taking the ingredients mentioned above to make a boat load and have throughout the week. WILL FREEZE WELL! See tips below 👇
FREEZING TIPS for Chowder
Yes, this will freeze well.
- never freeze left overs
- do not freeze with shrimp inside (add later when you reheat in a pot, bring to a boil, and add shrimp.
- freeze in small batches (Tupperware is great!)
Love y’all!! TELL ME ALL YOUR THOUGHTS 🙂
Cajun Franny Pants 💜💛
Check out some other soups like this Sweet and Spicy Squash and Carrot Soup. Add some of this Cajun seasoning on top and ooohhhhweeeeeee!! Yum!!
Recipe for Chowder
N’Orleans Shrimp Potato Chowder
8
servings20
minutes20
minutesSoup Ingredients
2 carrots, chopped
2 celery, chopped
2 leeks, sliced
1 bell peppers, diced
1 jalapeño, diced
1 Serrano, diced
1/2 cup of salted butter
2 tbsp of vegetable oil
3 tbsp flour
2 tbsp Cajun spice (store bought like Zatarains, or make spice mix below)
5 c chicken broth
6 (1.5 lbs) white (small) potatoes, (sub Yukon gold)
2 lbs peeled and deveined UNcooked Shrimp (defrosted) (sub shrimp powder)
1 cup heavy cream
- Cajun Spice Mix
3 tbsp paprika
1/2 c. Salt
3 tbsp onion powder
2 tbsp cayenne
3 tbsp black pepper
4 tsp dried thyme
5 tsp dried oregano
Directions
- Get all ingredients out on the workbench. Cut all vegetables (first 6 ingredients) to bite size pieces and put in a large bowl. Make cajun spice mix unless you already have one (like Zatarain’s or Tony Cha here’s). If shrimp is frozen, defrost under cold running water in a colander until defrosted.
- In a large stock pot (I like to use a 6 qt cast iron enameled pot), melt butter and oil on medium high heat.
- Add flour and stir until color is light caramel. If the flour starts to chunk up, add broth (but not all broth).
- Add all vegetables carrots, leeks, celery, bell pepper, jalapeño, and serranos to the oil flour mix. Add Cajun spice mix. Let vegetables cook down until lightly tender. (They will continue to cook with the potatoes again later)
- Add broth and bring to a boil. Cut potatoes into bite size pieces and add to the pot. Once all potatoes are in and the pot is to a boil, cover and reduce heat to low. Cook for 20 minutes or until all vegetables are tender.
- Turn heat off once everything is tender and you can run a knife through it. Keep lid off.
- Add defrosted Shrimp and cream, stir well.
- Once shrimp has turned pink, it’s ready to eat! Just make sure it has cooled down enough. Enjoy with a crusty piece of bread and a sprinkle of Cajun seasoning on the top.
Notes
- NOTE: if not using Shrimp, sub 2 tbsp of shrimp powder to make the broth a seafood like stock.