• 2 pounds whole kernel corn, fresh or frozen 
• 2 carrots, peeled and sliced thin
• 2 russet potatoes, peeled and chopped 
• 1 red bell pepper, seeded and chopped 
• 3 cups lseafood or chicken stock 
• 1 (8-ounce) bottle clam juice
• 1/2 cup dry white wine or additional broth
• 1 bay leaf
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 pound small shrimp, peeled and deveined
• 1/2 cup heavy cream, room temperature 
• sliced green onions
• cooked crumbled bacon
• hot sauce

Shrimp and Corn Chowder with Bacon

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• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

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• 1/3 cup flour
• 1/3 cup vegetable oil
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 2½ cups water
• 2 teaspoons seafood stock base
• salt, freshly ground black pepper,
• and cayenne
• 1 pound Gulf shrimp, cleaned
• and deveined
• 1/2 cup sliced green onions
• hot cooked rice for serving

Karlos Knott's Cajun Shrimp Stew

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• 8 cups of chicken stock
• 1-3 jalapeño peppers, seeded and finely chopped
• 3-6 cloves of garlic, finely chopped
• 1½ tablespoons of freshly grated ginger (or more to taste)
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• juice of 1 lemon (or 1 lime)
• 1 tablespoon spicy yellow curry powder 
• 1½ teaspoons cumin
• 1 teaspoon allspice
• 1 teaspoon sumac
• Kosher salt and freshly cracked black pepper, to taste
• 1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
• 1 - 2 cups fresh green beans, cut into 1-inch pieces
• 4 boneless chicken thighs 
• 14 oz. of coconut milk
• 1 - 2 tablespoons cilantro, chopped
• Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
• 1 bunch green onions, chopped (to be added to individual bowls when served)
• Cooked rice, for serving

Curry Chicken Soup with Coconut over Rice

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• 8 cups frozen corn, thawed
• 3 cups low-sodium chicken broth
• 8 ounces andouille sausage, cut into 1/4 inch pieces
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped fine
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1/2 teaspoon Cajun seasoning
• 1 lb red potatoes, cut into 1/2 inch pieces
• 1/2 cup heavy cream
• salt and pepper to taste

Cajun Corn Chowder

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• 2 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery 
• 1/4 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon dried thyme
• 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
• 3½ cups heavy whipping cream
• 1 cup cooked corn
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1 pound lump crabmeat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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• 2 teaspoons salt
• 1½ cups brown or green lentils, picked over and rinsed
• 6 medium garlic cloves, finely chopped
• 2 lb. Swiss chard (about 2 bunches) washed and chopped
• 2 medium yellow onions, chopped
• 4 tablespoons extra-virgin olive oil
• 1 large potato, peeled and diced
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh squeezed lemon juice

Lentil and Swiss Chard Soup

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• 2 tablespoons olive oil
• 1½ cups leeks, finely chopped
• 3/4 teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
• 3/4 cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• 1/2 pound peeled and deveined, small shrimp
• 1¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1 to 2 tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham

• 1 lb. orzo or elbow pasta
• 2 tablespoons olive oil
• 2 cups onion, diced
• 2 cups celery, diced
• 1 cup carrots, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon each dry oregano and basil
• 1 tablespoon tomato paste
• 2 cups red-skinned potatoes, diced
• 1 medium zucchini, quartered and sliced
• 7 cups vegetable broth
• 1 can, 28 ounces,  diced tomatoes in juice
• 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
• Parmesan cheese rind (optional)
• 1 bunch of kale, stems removed and chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

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