Louisiana Seafood Soup Recipe

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Louisiana Seafood Soup

Janis McRae


Down here in Louisiana, seafood is abundant and we love to cook it in any way! This is a good alternative to gumbo! This is about 200 calories a bowl.

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Approximately 16 bowls


1/3 bunch
shallots, chopped
2 stick
butter or margarine
6 Tbsp
4 can(s)
creamed corn
2 can(s)
whole kernal corn
2 can(s)
cream of potato soup
1/2 c
sharp cheddar cheese, grated
cajun seasoning to taste
onions, chopped
2 lb
crawfish tails
1 lb
1 lb
peeled, deveined shrimp
1 pt
heavy cream
1 qt
1 tsp
worcestershire sauce
louisiana hot sauce to taste

Directions Step-By-Step

Melt butter over low heat, stir in flour. Add onions and saute until wilted. Add remaining ingredients, except seafood and cook over medium heat for about 30 minutes. Add seafood and cook on medium for another 15 - 20 minutes. Soup will be thick, (it is a chowder!)but can be thinned with additional milk, if desired.

About this Recipe

Course/Dish: Cream Soups, Other Soups