Cayenne Shrimp & Corn Chowder

Cayenne Shrimp & Corn Chowder

Hello Everyone! I’ll keep tonight’s introduction short as I haven’t got much to say really. This Cayenne Shrimp & Corn Chowder is the perfect comfort food for the wintry days, or even just those cold, rainy nights. It’s easy, hearty, spicy, sweet, slightly creamy, incredibly smoky, and packed with tons of flavour!

Cayenne Shrimp & Corn Chowder

Shrimp is a popular choice for any meal of the day. Be sure and get the right sized shrimp for your recipe Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon. The best part of this dish though is that you can control the heat levels by adding more or less cayenne and/or paprika, to taste. If you ask me though, I’d say the more the better because that smokiness is the true star in this chowder!

As I was cooking, I realised that the dish was turning out to be more on the orange side rather than yellow. Oops! Nevertheless, before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Gimmie Some Oven by Ali.

Cayenne Shrimp & Corn Chowder Ingredients



  • 500g shrimp, heads removed, peeled, and deveined

For the prawn head soup base

  • Shrimp heads and peels
  • 1.5L water
  • 5 garlic cloves, whole
  • 3 celery stalks, roughly chopped
  • 3 dried bay leaves
  • 2 small red onion, quartered
  • 1/2 tbsp salt
  • 1/2 tbsp whole black peppercorns

For the chowder

  • Shrimp meat
  • 400ml coconut milk
  • 1 bag (200g) frozen corn*, thawed
  • 3 celery stalks, sliced
  • 3 large potatoes, peeled and cut into medium-sized cubes
  • 2-3 garlic cloves, minced
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 2 tsp cayenne pepper powder
  • 2 tsp smoked paprika powder
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and ground black pepper, to taste
  • Chopped spring onions, to garnish

* Alternatively, you can also use fresh corn or canned corn for this recipe; whichever is readily available for you.


  1. Prawn Head Soup Base: Add all the ingredients to a large heavy-bottomed pot. Bring to a boil over high heat. Once boiling, turn the heat down to a slow simmer. Make sure to press down on the heads and peels as it simmers away to extract as much flavour as you can. Leave it to simmer for about 30 to 45 minutes.
  2. Once done, strain the soup base into a large mixing bowl and set aside.
  3. Chowder: In the same heavy-bottomed pot, heat olive oil over medium-high. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions, cooking until they soften, about 1-2 minutes.
  4. Add the sliced celery and potatoes to the pot, together with the spices, herbs and season with ground black pepper. Stir and cook for about a minute before adding in the prawn head soup base to the mixture. Bring to a rapid boil.
  5. Once boiling, turn the heat down to low so that the soup reduces to a slow simmer. Simmer away for 10 to 15 minutes, covered. Slowly add in half of the coconut milk and bring back to a slow simmer. Check and stir occasionally to avoid curdles from forming, cooking for a further 5 to 10 minutes. Taste to check if the chowder needs more seasoning or not.
  6. Add in the prawns and thawed sweet corn. If you’re using fresh corn, add them a little earlier to ensure that they are cooked all the way through. Cook for about 5 minutes and then add in the remaining coconut milk. Turn the heat up to medium-high and bring the chowder up to a rapid boil and cook for a further 5 minutes.
  7. Turn the heat off and equally divide the chowder into individual serving bowls. Top with some freshly chopped green onions and serve immediately while hot. Best with a crusty baguette on the side. Enjoy!

Cayenne Shrimp & Corn Chowder

Cayenne Shrimp & Corn Chowder


– Ally xx


O Crab Sydney

“O Crab ain’t just another crab shack or seafood diner! The restaurant pays homage to the American seafood pub scene dishing out bags O Crabs with customers breaking out the mallets and getting messy all whilst enjoying a craft beer, or two or three…”

O Crab Sydney

Hello Everyone and welcome back to an all new Review Sunday on the blog! I actually had this review scheduled for last week, and when I realised that I was going to be covering seafood month, I thought I’d push this review to today as it sits with the theme for the month of September on Amcarmen’s Kitchen. Wow, I just realised that that was a really long sentence! I think I was living with Marissa at the time she came across this restaurant while she was browsing through Instagram for a place for us to have our next girls brunch out. She came across O Crab and asked if I wanted to go; I had a look at the pictures on their Instagram and was already hooked on the idea of crabs in a bag, eating them with disposable aprons, gloves, and a mini Thor hammer. They definitely lived up to their statement of a truly unique dining experience.

It’s been a while since I came and visited O crab, I’m guessing it was somewhere in the middle of winter around late June or early July, so bear with me if I can’t remember what the dish tasted like. Trust me though, you’re going to want to pay them a visit when you get a load of the pictures. Also, before I forget to mention, when we were about to leave the place, the waiter asked us if we wanted to sample their Jolly Rancher Cocktails, which at the time, they weren’t serving on their menu just yet, but now I think they are. It was a Sunday after lunch kind of day and already we were doing vodka shots of Jolly Ranchers haha! We told the waiter to not give Marissa any shots since she was underaged (she wasn’t, but we just wanted to play with her a bit). It tasted really good and I’m glad that it’s on their menu now but sad that I won’t get another opportunity to have a proper drink of it!

O Crab Sydney
One more thing! If you check in on Facebook or upload an image on Instagram with the hashtag #ocrabitson and #ocrabsydney you get a free soft drink! How cool is that? Actually, another thing I remembered when I was just about to post this review, we also got complimentary nachos while waiting for our meals! #winning #sofood #muchfree


O Crab Sydney: O Crab Seafood Chowder
O Crab Seafood Chowder: Creamy taste of the sea – mussels, prawns, fish, and seasonal veg served in a freshly baked bread bowl ($12.00)

I love a good chowder, and what better way to warm up from such a cold morning it was that day we trekked to O Crab than a seafood chowder in a bread bowl! It was well seasoned, definitely creamy in texture, and nicely finished with a soggy bread bowl to nom on. Since it was a very long time ago since I had this dish, I can’t remember if there were pieces of fish in the soup or they were all just blended together, but I guess it would’ve been nice to have a few pieces of mussels, prawns, and fish in the there instead of just all soup.


O Crab Sydney: Blue Swimmer Crabs in Original Old Bay
Blue Swimmer Crabs in Original Old Bay: American blend of herbs and spiced seasoning ($25.00 per crab)

I remember this dish very well and because the Original Old Bay sauce was to die for! I remember we were dipping everything we could find, the prawns, fries, and even the bread bowl from our chowder into this sauce because it was just that amazing. Besides the sauce, the crab was also cooked well and had a lot of meat in it (I cannot stress the number of times I’ve had crab that was all shell and no meat).

O Crab Sydney: Snow Crab Cluster in Cajun
Snow Crab Cluster in Cajun: Classic Louisiana style spiced seasoning ($29.00 per cluster)

The seasoning for this crab cluster wasn’t bad but it was my least favourite from the three sauces/seasonings that we picked. Nonetheless, the crab clusters were well cooked, and again packed a lot of meat into those legs so I couldn’t complain. Also, we dipped the crab meat in the Original Old Bay sauce anyway so it was pretty damn good!

O Crab Sydney: 300G Prawns in Garlic Butter
300G Prawns in Garlic Butter: Special blend with herbs ($18.00)

The prawns were pretty good as well, well cooked that they were melt in the mouth kind of good, and the sauce was garlicky, buttery (as you’d imagine garlic butter sauce to be anyway), and simply delicious. There’s really nothing more that I can say about these prawns really; I have no issues with it.


O Crab Sydney: O Crabby Patty Burger
O Crabby Patty Burger: O Crab signature spiced crab patty with lettuce, grilled pineapple, and chilli mayo served with original fries ($19.00)

I only had a small bite of the burger only because this was actually Jialing’s dish. She wasn’t too fond of crabs even though she tried very hard to want to like it. So instead, she ordered a burger for herself. I can’t remember what the burger tasted like but I do hope for your sake that the patty is cooked through but still juicy on the inside. That would be perfect. Oh, you can also substitute original fries for sweet potato fries for an extra $2.50 – I don’t know why we didn’t get the sweet potato fries!

O Crab Sydney

I really enjoyed our dining experience at O Crab; I wish I had gone back a second time for some Jolly Rancher Cocktails and more crabs of course! Also, I could not have chosen better people to dine with that day. The food was superb and I really could not fault the dishes that we had; so I’d say the food for me is a sure 9/10. When we got there, the restaurant was in fact empty, which I thought was kind of weird for a weekend and during lunch, but anyway, it meant for a quicker service for us. I guess it was good also in a way that we were then able to sample their Jolly Rancher Cocktail since we were the only ones there. Though it was quiet because we were the only ones there (what am I saying, we were a very noisy table on our own!), the ambience was quite nice and in theme with the whole crab shack/seafood diner vibe of wooden crates and ropes that decorated the restaurant; 8/10. If you’ve got the money to spend on high quality mud crabs then go for it! Mud crabs are based on market price and when we saw their Instagram post from a few weeks ago, a 1.4kg (or something of that weight) mud crabs was going to cost you a whopping $95!!! Other than that, the blue swimmer crab and snow crab cluster are quite affordable; 7/10. I do highly recommend this place if you want some good quality seafood at an American themed crab shack and a beer to go with that.

O Crab Sydney: Aftermath

O Crab Sydney
Suite 2/9 Railway Street
Chatswood, New South Wales
Australia, 2067

– Ally xx

Clam Corn Chowder

Clam Corn Chowder

Happy Hump Day Everyone! The weather has been nice and warm all week, which is a bit unusual since it’s nearing the end of fall and entering winter next month – I’m not complaining though! And yes, I know that Australian winters aren’t as cold as Northern American and European countries, it’s cold for me because coming from the tropics, it doesn’t get as cold as 24C. I love the heat! I’ve been planning on making this dish for a while now, as in a few weeks ago when the weather dropped to about 10-15C, but I never got around to. I had half a pack of vongole left from my spaghetti alle vongole in the freezer and I wanted to cook it. So yesterday for dinner I decided to make Clam Corn Chowder.

I made this dish once before last year when I went on holiday with my flatmate and two other friends. It was a great winter weekend away at Port Stephens – though it was in the middle of winter, we did very non-wintry activities: parasailing, camel riding and sand boarding. The evenings were a little chillier, and we also had a ‘Christmas in July’ dinner night, where I whipped up a nice pot of Clam Corn Chowder; full of sweet corn, smoky bacon, and delightfully briny clams.

Also, please check out the original recipe that I followed here: Epicurious.



  • 1kg NZ Westhaven Vongole
  • 3 hickory smoked bacon slices, diced
  • 1 can (400g) super sweet corn kernels, drained
  • 500g potatoes, wash, peeled and cubed
  • 2 cups fish stock (clam juice preferable if available)
  • 1/2 cup water
  • 3 stalks scallions, chopped
  • 1 cup whole milk
  • 1/2 cup thickened cream
  • 2 tbsp unsalted butter, divided
  • Ground salt and pepper to taste


  1. In a large pot, melt 1 tbsp of the butter and sauté bacon until lightly browned, but not crisp, over medium heat. Add in the scallions (pale white parts) and cook, stirring for 2 minutes. Add in the corn and potatoes, and sauté for 2-3 minutes. Then add in the fish stock, water, and season with pepper. Bring to a boil, uncovered.
  2. Add the clams in and bring to a boil again, uncovered. Stir occasionally until the clams open (about 5-8 minutes). Discard any clams that remain unopened after 8 minutes.
  3. Add the milk and cream to the chowder, remaining butter, and season with salt. Cook until heated through but do not let it boil. Garnish with green scallions and serve with buttered bread roll.

Clam Corn Chowder


– Ally xx