Shrimp Boil Chowder: Creamy Leftover Shrimp Boil Soup by Big Ks Que

Name: Shrimp Boil Chowder: Creamy Leftover Shrimp Boil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb shrimp; 1/2 lb smoked sausage; 6 mini ears of corn; 1 cup mushrooms (if desired); 6-10 mini red potatoes; For all these above ingredients, use leftover shrimp boil; 2 tbsp AP flour; 3 tsp olive oil; 32 oz heavy cream; 2 cup water; 1/2 cup Cajun seasoning; Cajun seasoning, salt, pepper, onion powder & garlic powder to taste

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Author

Big Ks Que

Hey yall ! My name is Kevin , but just Call me Bigk ! Backyard bbq is my passion, so back in 2020 we turned on the camera and started sharing our journey with yall. Come on in fix ya a plate , and welcome to the family -Big K

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Leftover shrimp boil has a second stop in it, and shrimp boil chowder turns those cooked ingredients into a pot of soup with heavy cream, Cajun seasoning, and water. This recipe starts with the shrimp, smoked sausage, mini ears of corn, mini red potatoes, and optional mushrooms already prepared from a leftover shrimp boil.

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Watch How to Make It

The leftovers are chopped to the size you want before they go into the Dutch oven. From there, the sausage, flour, seasoned broth, and cream build the chowder in stages before the shrimp is added at the end.

A man wearing glasses and a baseball cap adds chopped potatoes from a paper plate into a pot of cream-based soup on a stove.

Why You'll Love This Recipe

This chowder gives leftover shrimp boil ingredients a new role without changing the ingredient lineup. It uses the cooked shrimp boil components as the base, then adds flour, olive oil, water, heavy cream, and seasonings to turn them into a complete soup.

The recipe also leaves room for mushrooms if you want to include them. Cajun seasoning, salt, pepper, onion powder, and garlic powder are added to taste near the end, so the final seasoning is adjusted after the chowder has simmered.

A man in a baseball cap pouring heavy whipping cream into a pot of stew on a kitchen counter.

Ingredients You'll Need

Gather the leftover shrimp, smoked sausage, mini ears of corn, mini red potatoes, and mushrooms if using. Chop the leftovers to your desired size before starting the chowder so each ingredient is ready to add when its turn comes.

Olive oil and all-purpose flour begin the pot, while water and Cajun seasoning are mixed together for the broth. Heavy cream is added slowly later with the corn and mushrooms, followed by the potatoes and final seasonings.

A man wearing a baseball cap and glasses pours broth from a measuring cup into a pot containing meat and a wooden spoon, holding a whisk in his other hand.

How To Make It

Use a large Dutch oven for the cooking steps. The leftovers are added in stages, with the shrimp held until the heat has been cut.

Chop all of the leftover shrimp boil ingredients to your desired size. Keep the shrimp, sausage, corn, mushrooms if using, and mini red potatoes ready separately so they can be added in the order used for the chowder.

Mix the water and Cajun seasoning together to form a broth. Set the broth aside while beginning the sausage in the Dutch oven.

A man in a baseball cap and white t-shirt uses a wooden spoon to stir a pot of creamy sauce as he adds a bowl of shrimp to the mixture.

Add the olive oil to a large Dutch oven and brown the smoked sausage. After a few minutes, add the flour and cook it for 1 minute with the sausage.

Add the Cajun-seasoned broth to the pot and let it simmer until thick. The broth is the water and Cajun seasoning that were mixed together during preparation.

Slowly add the heavy cream, corn, and mushrooms if using. Let the chowder simmer for 10 minutes after these ingredients are added.

A man in a baseball cap holding a ladle of creamy corn and mushroom soup over a large pot.

Season the chowder to taste with Cajun seasoning, salt, pepper, onion powder, and garlic powder. Add the mini red potatoes, then simmer for 10 more minutes.

Lastly, add the shrimp and cut the heat. Enjoy the chowder after the shrimp has been added.

Serving & Variations

Serve the chowder after cutting the heat and adding the shrimp. The finished pot includes the shrimp boil leftovers with the seasoned broth and heavy cream.

Mushrooms are optional in this recipe, so they can be included with the corn and cream or left out. The final seasoning is also adjusted to taste with Cajun seasoning, salt, pepper, onion powder, and garlic powder.

A person pouring corn and mushrooms from a paper plate into a pot of cream-based soup on an induction cooktop.

Frequently Asked Questions

Can I use leftover shrimp boil for this chowder?

Yes. The recipe uses leftover shrimp boil ingredients, including shrimp, smoked sausage, mini ears of corn, mini red potatoes, and optional mushrooms.

What equipment do I need to make Shrimp Boil Chowder?

The recipe calls for a large Dutch oven.

When do I add the shrimp?

Add the shrimp last, then cut the heat.

How long does this chowder simmer after the cream is added?

After adding the cream, corn, and mushrooms, simmer for 10 minutes. Then add the potatoes and simmer for 10 more minutes.

How long does Shrimp Boil Chowder take to make?

The total time is 55 minutes, including 15 minutes of prep time and 40 minutes of cook time.