This Cajun Seafood Chowder is rich, creamy, and full of bold flavor. It combines tender shrimp and high-quality albacore tuna with sweet corn, earthy potatoes, and a touch of Cajun spice for a comforting bowl that’s perfect for chilly days.
This hearty chowder warms the soul and makes a satisfying main course for family dinners or casual gatherings throughout the colder months.
I received product from Island Trollers to help create this post, but all opinions are my own.
About Island Trollers
Island Trollers produces a high-quality canned albacore tuna that I really enjoy cooking with. The tuna is raw-packed and cooked only once, which preserves a fresh texture and flavor reminiscent of sushi-grade fish. In this recipe I use a can of Island Trollers albacore to add depth and protein to the chowder.
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If you have any questions about this recipe, please leave a comment. I read every comment personally and try to answer questions from cooks at every experience level. If something isn’t clear in the instructions or you want substitution advice, I’ll do my best to help.
Why keep the tuna juices
When using a premium raw-packed tuna like Island Trollers, don’t discard the juices in the can. Those liquids come from the fish itself and contain flavor and nutrients, including Omega-3s. For this chowder it’s simple to stir the entire contents of the can—tuna and any remaining juices—directly into the pot. The liquid blends into the broth and enhances the overall taste.
Check out other tuna recipes
Here are a few of my favorite tuna-based dishes you might enjoy: Cranberry Pecan Tuna Salad, Guacamole and Tuna Stuffed Avocado, Individual Tuna Mushroom Pot Pies, and Tuna Cakes. Each recipe highlights the flavor and versatility of good canned albacore.
What size shrimp should I buy?
For this chowder I prefer small to medium shrimp so they fit neatly on a spoon while still feeling substantial. The 51/60 size range (about 51–60 shrimp per pound) is a good fit—easy to portion if you don’t have a scale and quick to cook.
How to prepare shrimp
Use frozen peeled and deveined shrimp for convenience. Defrost them quickly in cool water, remove any remaining tail shells, pat them dry, and sear briefly over high heat. Shrimp cook very fast—about one to two minutes per side—so you’ll have perfectly seared pieces in just a few minutes.
Defrosting tips
Place frozen shrimp in a bowl and cover with cool tap water. Change the water once or twice; in 5–10 minutes they should be pliable and ready. Pat them dry before searing to promote a good crust and avoid steaming in the pan.
Cajun seasoning
The recipe calls for Cajun seasoning. You can use a homemade blend or a store-bought mixture; just watch for mixes that are mostly salt. A balanced Cajun spice mix should feature paprika, garlic powder, onion powder, cayenne, oregano, and thyme for depth without excessive sodium.
Recipe notes
Dice the potatoes into small, uniform pieces—about ½-inch cubes—so they cook evenly and fit well on a single spoonful alongside shrimp, tuna, and corn. The goal is a balanced spoonful with a little of everything.
Dairy substitutions
This chowder uses heavy cream for richness and body. Whole milk or half-and-half can work as lighter alternatives, but the texture will be less luxurious. If you choose a lower-fat milk, consider mashing a few cooked potatoes into the broth to thicken and add body.
Kitchen items you may need
Recommended tools: a good kitchen knife, a cutting board, can opener, a large soup pot with lid, serving spoons, plates, mixing bowls, and pretty soup bowls for serving.
Let’s connect
If you try this recipe, please come back and leave a comment to let us know how it turned out. Share a photo on Instagram and tag @LifeCurrents — I love seeing your versions of these dishes.
Cajun Seafood Chowder Recipe
Cajun Seafood Chowder
Ingredients
- 1 tablespoon oil
- 1 pound shrimp, defrosted, shells and tails removed
- 2 teaspoons Cajun seasoning
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 pound Yukon Gold potatoes, chopped (about ½-inch dice)
- 4 cups low-sodium vegetable broth
- 3 thyme sprigs
- 2 sliced green onions, plus more for garnish
- 3 cups frozen corn, defrosted
- ¾ cup heavy cream
- 1 can Island Trollers albacore tuna (7.5 ounces), include juices
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a large soup pot over medium-high heat.
- Season shrimp all over with Cajun seasoning.
- Once the pan is hot, sear the shrimp 1 to 2 minutes per side until just pink. Cook in batches if needed to avoid crowding. Remove shrimp to a clean plate and set aside.
- Melt butter in the same pot, scraping up any browned bits. Add onion and cook until soft, about 5 minutes. Stir in garlic and flour and cook 30 seconds more.
- Add chopped potatoes, broth, thyme sprigs, and green onions. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
- Stir in corn and cream, simmer 5 minutes. Turn off heat and stir in cooked shrimp, tuna (with juices), and paprika. Taste and adjust salt and pepper. Remove thyme sprigs.
- Garnish each serving with sliced green onions and serve hot.
Nutrition (per serving, approximate)
Calories: 370 kcal · Carbohydrates: 36 g · Protein: 21 g · Fat: 17 g · Saturated Fat: 9 g · Sodium: 1257 mg · Fiber: 5 g