Cajun Shrimp and Corn Chowder with Crusty Bread

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add diced onion and bell pepper and cook 4 minutes.

2. 2

   Stir in flour and Cajun seasoning for 1 minute, then whisk in the broth until smooth.

3. 3

   Add diced potatoes and simmer 12 minutes until just tender.

4. 4

   Stir in the corn and milk and bring back to a gentle simmer for 3 minutes.

5. 5

   Add the shrimp and cook 3-4 minutes until pink and curled. Taste and add salt if needed.

6. 6

   Serve with warm crusty bread for dunking. For spice-shy kids, use half the Cajun seasoning and pass hot sauce at the table.