Louisiana Shrimp and Corn Chowder

Soups & Stews

Serves 4

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

1 large onion, chopped
1 lb red potatoes, cut into 1/2-inch pieces
14 oz can cream style corn
2 cups chicken broth
1 cup half-and-half
1 pound medium shrimp, peeled and deveined
2 tabelspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

Click image to enlarge

Method:

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.