Rich, spicy, and decadently creamy, this Cajun Shrimp Chowder is a soul-warming dish brimming with bold Southern flavors. Served in a crusty sourdough bread bowl, it’s the perfect indulgent meal for chilly nights or when you’re craving something deeply comforting and full of character.

Why You’ll Love This Recipe

This recipe is the ultimate comfort food—with the velvety richness of cream, the briny sweetness of shrimp, and the zesty kick of Cajun spices. It’s easy to prepare yet feels special and restaurant-worthy. The sourdough bread bowl adds a rustic touch while soaking up the flavorful chowder, making every bite satisfying. Ideal for cozy dinners, date nights, or a standout appetizer at gatherings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 teaspoons Cajun seasoning
2 cups seafood or chicken broth
1 cup heavy cream
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
2 sourdough bread bowls (store-bought or homemade)

directions

In a large pot, heat olive oil and butter over medium heat. Add chopped onion and diced celery. Sauté until soft and translucent, about 5 minutes.
Stir in minced garlic and cook for another minute. Sprinkle in the flour and Cajun seasoning, whisking constantly to form a roux. Cook for 1 more minute to eliminate raw flour taste.
Gradually pour in the broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until it begins to thicken.
Stir in the heavy cream and reduce the heat to low. Let the chowder simmer for an additional 5 minutes.
Add the shrimp and cook until they turn pink and curl, about 3–4 minutes. Taste and season with salt and pepper as needed.
Hollow out the sourdough bread bowls, leaving enough crust for stability.
Ladle the hot chowder into the bread bowls. Garnish with chopped parsley and a few additional sautéed shrimp if desired. Serve immediately.

Servings and timing

This recipe serves 2.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Add vegetables: Include corn, diced potatoes, or bell peppers for extra heartiness.
Make it smoky: Add a pinch of smoked paprika or a splash of liquid smoke for deeper flavor.
Spice level: Adjust the amount of Cajun seasoning or add hot sauce to suit your heat preference.
Lighter version: Use half-and-half or a mixture of milk and Greek yogurt for a lighter chowder.
Seafood mix: Add scallops, crab meat, or white fish for a mixed seafood chowder.

storage/reheating

Store leftover chowder (without the bread bowls) in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently over medium heat on the stovetop, stirring often to prevent the cream from separating.
Avoid boiling to maintain the creamy texture.
Do not freeze, as the cream may separate and the shrimp texture can degrade. Bread bowls are best served fresh and should not be stored once filled.

FAQs

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking to avoid excess moisture.

What type of Cajun seasoning works best?

Use a quality store-bought Cajun blend or make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

Can I make this chowder in advance?

Yes, prepare the chowder ahead and store it in the fridge. Reheat just before serving and pour into fresh bread bowls.

How do I hollow out the bread bowls?

Slice off the top, then use a spoon to carefully scoop out the interior, leaving about an inch of bread around the edges and bottom.

Can I use a different type of bread?

Yes, round Italian loaves or any crusty artisan bread can substitute for sourdough.

What can I substitute for heavy cream?

Use half-and-half or full-fat coconut milk for a dairy-free option.

How can I thicken the chowder more?

Add a small diced potato early in the simmering stage or mix an extra teaspoon of flour with a tablespoon of water and stir it in.

Is this recipe gluten-free?

Use gluten-free flour and ensure your Cajun seasoning is gluten-free to adapt the chowder.

Can I use pre-cooked shrimp?

Yes, but add them at the end and only warm through to avoid overcooking.

What can I serve on the side?

Serve with a light green salad or roasted vegetables to balance the richness of the chowder.

Conclusion

Creamy Cajun Shrimp Chowder in a Sourdough Bread Bowl delivers a warm, spicy, and indulgent experience that’s sure to impress. Whether you’re treating yourself or feeding guests, this dish offers comfort and sophistication in every spoonful. Its bold Cajun flavor, creamy texture, and edible serving vessel make it a memorable meal worth savoring.