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Viet Cajun Seafood Chowder

Course Main Course, Soup
Cuisine Vietnamese
Keyword seafood
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 3 tablespoon butter
  • ½ cup shallots chopped
  • 1 stalk lemongrass
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 2 Thai chile minced
  • ¼ cup all-purpose flour
  • 1 ½ teaspoon Cajun seasoning
  • 1 lb potato peeled and diced
  • 16 fl ounces clam juice
  • 1 cup corn kernels
  • 1 lb clams
  • ½ lb shrimp
  • ½ lb scallops
  • 1 cup coconut milk
  • fresh lime juice
  • fresh chopped Thai basil
  • fresh chopped cilantro


  • Melt 3 tablespoon butter in a medium pot over medium heat. Add the shallots, lemongrass, ginger, garlic, and Thai chile and saute until aromatic, about 2 minutes.
  • Add the flour and Cajun seasoning, mixing until the ingredients are coated in the flour. Add the diced potatoes and clam juice and cover the pot. Bring to a boil, reduce the heat to low, and simmer for 15 minutes or until the potatoes are just barely cooked.
  • Add 1 cup corn, clams, shrimp, and scallops and cover the pot. Continue to simmer until the seafood is cooked, about 7-8 minutes.
  • Add 1 cup coconut milk to the soup and bring it back to a simmer. Season the soup with salt. pepper, and a squeeze of lime juice. Garnish with chopped basil and cilantro. Serve immediately.