Sunday, February 14, 2010

Corn and Shrimp favorite soup

Creamy (and SO EASY) Corn and Shrimp Chowder

This is MY FAVORITE recipe.  I make it sometimes weekly.  The only problem is I can't stop eating it - so it goes fast.  Bridget brought this to a potluck at work years ago and I knew I had to have it.  So thank you B!

1/2 stick butter
1 medium onion
1 bunch of green onions
1 T of Zatarain's shrimp and crab boil (I use dry so it will last longer in my pantry
.75 lbs of frozen salad shrimp (I use 1/2 of the big Publix frozen 1.5 lbs bags by the butcher)
1 can cream of potato soup
1 can cream corn
1 can whole kernel corn (drained)
1 pint half and half

Melt the butter in a pot. Saute both types of onions in the butter. Add shrimp boil. Stir. Add shrimp and cook until pink. Simply add the remaining ingredients and cook until warm.

I never use exact measurements by now...this recipe is almost impossible get wrong. (I LOVE Zatarains so sometimes I go overboard.)  I will try to come back and do step by step instructions next time I cook it for dinner!


  1. Perfect timing on the post! Last night John said he wanted me to make potato soup some time this week, and I said I would rather have some kind of corn & ___ chowder. So I am excited to try this recipe!! :)

  2. AHHH! I am so glad. Seriously I am craving this me if you have any questions!

  3. Hi Shelley,

    I'm an author putting together recipes from every state. Could I get your permission to include this recipe in one of my new cookbooks? You would receive full attribution.

    All best,

    Lori Nawyn