Corn and Shrimp Chowder Soup
Ingredients
8
servings
- 1 stick margarine or butter - 1/2 cup
- 2 tbsp flour or gravy mix
- 1 medium chopped onion white onion preferred
- 1 lbs seafood (crab, shrimp or crawfish)
- 4 cups milk or 2 cups whole milk and 2 cups half-n-half
- 2 (15 oz) cans yellow kernel corn, drained
- 1 (15 oz) can cream style corn
- 1 (10 oz) can cream of celery
- 1/2 tsp Accent (MSG) (optional)
- 1/2 tsp Worcestershire Sauce
- 1/4 cup grated cheddar cheese
- 1/4 cup chopped onion tops (scallions)
- 1/4 cup chopped parsley
- Tiger Sauce to taste (optional)
- Salt and black pepper to taste
- Cajun seasonings of choice
- 1 cup diced red potatoes optional
Step-by-Step Instructions
- In a medium pot, blend the margarine, flour and onions over low heat. Cook until onions are wilted, about 5-7 minutes; do not brown onion.
- Add the milk, corn (both kinds), cream of celery, potatoes (if using), Accent, Worcestershire sauce, cheddar cheese, onion tops, parsley, salt, pepper, and Cajun seasonings. Cook over medium to low heat for 40 minutes. Stir occasionally to prevent sticking.
- Sprinkle a light layer of seasonings on the seafood. Add the seafood to the mixture. Cook for 10 minutes or until shrimp are a light pinkish red (if using crab or crawfish, heat through until warmed).
- Spoon into bowls and serve with French bread and enjoy!
Common Problems and Solutions
Q: Why is my soup too thick or too thin?
A: Adjust the consistency by adding more milk to thin it out, or simmer longer uncovered to thicken. The cream style corn will naturally thicken the soup as it cooks.
Q: Can I use fresh corn instead of canned?
A: Yes, use about 3 cups of fresh corn kernels for the yellow corn, but you'll still want one can of cream style corn for the right texture and creaminess.
Tips and Techniques
Don’t rush the first step—cooking the onions in butter and flour creates a flavorful base and helps thicken the soup. Add the seafood at the end to prevent overcooking and keep it tender.
Ingredient Substitutions
- crab, shrimp or crawfish: chicken or sausage
- cream of celery soup: cream of potato or cream of mushroom soup
- milk and half-n-half: all whole milk or add heavy cream for richness
Equipment Needed
- Medium to large pot or Dutch oven
- Wooden spoon for stirring
Historical Context
Seafood chowders became popular in Louisiana as a way to stretch expensive seafood while feeding a crowd, combining influences from Cajun cooking with American chowder traditions.
