Louisiana Shrimp and Corn Chowder

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 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

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.

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