Cajun Shrimp Corn & Potato Chowder

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 443
Protein 23g
Fat 21g
Carbs 36g
Total Time 40 minutes


Cajun Shrimp Corn & Potato Chowder


Cajun Shrimp Corn Potato Chowder
Ingredients for 5 servings

  • 1 1/2 lb jumbo shrimp
  • 1 1/2 tablespoon The Fit Cook Southern Creole blend
    • SUBSTITUTE: 2 teaspoons smoked paprika + 2 teaspoon dried thyme or oregano + pinch of cayenne
  • 2 tablespoons olive oil
  • 1 tablespoon fresh garlic
  • 1/2 large onion, diced
  • 1 celery stalk, chopped
  • 1 tablespoon The Fit Cook Land blend
    • SUB: Italian seasoning OR dried oregano
  • 1/3 cup (oat) flour  (use flour of your choice but NOT almond or other nut flours)
  • 13.5 fl oz full fat coconut milk (OR lite coconut milk)
  • 3/4 lb red potato, peeled and chopped into 1-inch pieces
  • 3 cups low sodium chicken broth
  • sea salt & pepper to taste
  • 1 cup (frozen) corn
  • Garnish
    • fresh parsley
  1. Fire up your grill  to 350F – 400F.
  2. Season shrimp with cajun seasoning and add them shrimp to (wooden) skewers. Once the grill is hot, add the shrimp and cook through.  Once the shrimp has finished cooking, reduce the heat of the grill to medium (around 300-350F).  Alternatively, cook the seasoned shrimp in the same pot as the soup and  remove it once finished.  Set aside once finished.
  3. Set a soup pot on the grill and once hot, add oil, garlic, onion  and celery.  Saute until onions turn brown and translucent, about 2 – 3 minutes.  Sprinkle in the Land herb seasoning as the veggies cook.
  4. Sprinkle in the flour and stir for about 1 minute.  Pour in the coconut milk and potato and stir everything together until thick, about 2 minutes.
  5. Pour in the chicken broth and stir and de glaze the bottom of the skillet (if necessary).  Then cook on the closed grill for 20 minutes on low heat.  Pro-Tip: add smoking wood chips to the fire to give the soup a smoky flavor.
  6. After 20 minutes, or once the potatoes have softened to your desired liking, fold in the cooked shrimp and corn.
  7. Cook for an additional 8 to 10 minutes to allow the flavors to meld, then garnish, serve and enjoy!
    Cajun Shrimp Corn Potato Chowder

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