Cajun Shrimp Chowder Cyndee Giebler (story on page 40) writes, “Nothing is terribly specific in this recipe. I just kind of throw things in until it looks right. I use the canned ingredients in the winter.” Happily, this recipe is very flexible and tastes great no matter what. 2 lbs. potatoes, peeled and cut into chunks 1 large onion, diced 2 TB. olive oil 1 TB. CHILI POWDER (your choice of heat level) 1/4-1  tsp. CRUSHED RED PEPPERS, to taste 4 ears sweet corn (or 1 15-oz. can), cooked and kernels removed 1 lb. tomatoes—4 medium (or 1 15-oz. can), seeded and chopped 1 qt. milk 1 8-oz. block cream cheese, softened 1-2 lbs. shelled shrimp, frozen or fresh

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart