Serves 4
Recipe courtesy of Louisiana Kitchen & Culture
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Louisiana Shrimp and Corn Chowder Click image to enlarge |
In a large pot heat oil over medium heat. Add onion and potatoes. Cook until softened. Add corn, broth, cream, salt, and pepper. Bring to a boil.
Reduce heat to medium-low. Cook until soup is thickened and potatoes are tender. Stir in shrimp. Cook until shrimp are pink and cooked through. Garnish with parsley and serve hot.