June 24, 2022

Susan Ford



Here in New Orleans it's sunny with a 99% chance of heatwave for the weekend, the kind of heat that is dangerous if you don't take care. I am grateful for air conditioning. I intend to stay inside, and spend some quality time in the kitchen. Not sure yet what I'm going to cook, but there will definitely be summer vegetables on the menu. The markets are bursting with them. Maybe I'll do a pot of my mom's vegetable beef soup, something she always made as soon as the vegetable garden started producing.

I guess my mom has been on my mind. For the recipes this week, I selected a fresh corn chowder that she would have loved. Next up, smothered chicken and rice, another one of her favorites-- and finally, delicious Louisiana shrimp wrapped in salty prosciutto and grilled to perfection.

Enjoy the recipes, stay safe, cool, and healthy, and, as always, let me know what's on your mind

Laissez les bon temps rouler!


Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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May/June 2022

Louisiana Northshore

Fresh Corn Chowder

Fresh Corn Chowder

This recipe takes full advantage of sweet summer corn. The recipe has you puree the soup, but my preference is to skip that instruction and eat it chunky. Serve with some hot toasted French bread, a green salad, and a platter of sliced Creole tomatoes and you have dinner fit for a queen.

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Smothered Chicken and Rice

Smothered Chicken and Rice

I always remember my mother when I make chicken and rice. It was one of her favorite meals, and she always seasoned it generously with black pepper. This one takes some time to prepare, but it's the long, slow stewing that develops all the flavor.

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Grilled Gulf Shrimp with Prosciutto, Rosemary, and Garlic

Grilled Shrimp with Prosciutto

Unless you know the trick of cooking bacon until it's almost crisp, then wrapping shrimp for grilling, you'll have a difficult time getting crispy bacon without overcooking the delicate shrimp. This recipe solves that dilemma by wrappin the shrimp in delectable, paper-thin prosciutto instead. Delightful and delicious!

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