This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Cajun Shrimp Chowder By Rachael

Bacon, shrimp and Old Bay are the secrets to big flavor in Rach's thick and creamy Cajun Shrimp Chowder. 

Rach's Tip: To make fortified stock, toast shrimp tails and shells if you are processing shrimp yourself and deveining. Add 1 quart chicken stock or bone broth and 2 cups water, simmer to combine flavor of shrimp shells. Strain to use in recipe.


  • 1 tablespoon canola or safflower oil
  • ½ pound meaty bacon, chopped
  • 2 ½ pounds medium-large shrimp, peeled, deveined and tails removed
  • 1 tablespoon Old Bay seasoning, or a palmful
  • 2 ribs celery with leafy tops, finely chopped
  • 1 onion, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 pound white or yellow small thin-skinned potatoes, chopped
  • Salt and pepper
  • 1 large bay leaf
  • 3 tablespoons flour
  • 2 cups corn kernels or fire-roasted corn kernels from freezer section of market
  • 4 cloves garlic, sliced, chopped or grated
  • One handful picked thyme (or about 2 tablespoons), chopped
  • ¼ cup hot sauce (Rach's go-to is Frank's RedHot)
  • About 1 tablespoon Worcestershire sauce
  • 1 quart chicken stock, fortified stock or seafood stock
  • 1 cup heavy cream
  • Thinly sliced scallions, sliced on a bias, or finely chopped chives, to serve
  • Oyster crackers, crushed saltines or Ritz/butter crackers, to serve


Serves: 4


Heat a soup pot or Dutch oven over medium-high heat with oil, 1 turn of the pan, add bacon and render, then remove when crisp. Add shrimp and season with Old Bay, lightly brown 3 minutes, then remove to bacon plate. Add celery, onions, peppers and potatoes, then season with salt, pepper, and bay leaf, partially cover and soften 7-8 minutes, stirring occasionally. Add flour, corn, garlic and thyme, stir to combine. Add hot sauce, Worcestershire and stock, bring to boil and reduce heat a bit, then keep at low boil 5 minutes. Add cream, combine, add back shrimp and bacon, heat through, then remove bay. Serve chowder in bowls and top with scallions or chives and crackers of choice.