Louisiana Seafood Soup

Name: Louisiana Seafood Soup
Yield: Approximately 16 bowls
Ingredients: 1/3 bunch shallots, chopped; 2 stick butter or margarine; 6 Tbsp flour; 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; 2 onions, chopped; 2 lb crawfish tails; 1 lb crabmeat; 1 lb peeled, deveined shrimp; 1 pt heavy cream; 1 qt milk; 1 tsp worcestershire sauce; louisiana hot sauce to taste

No Photo

Have you made this?

Share your own photo!

By Janis McRae
@JanisinLA

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.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Approximately 16 bowls

Ingredients

1/3 bunch

shallots, chopped
2 stick

butter or margarine
6 Tbsp

flour
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
2

onions, chopped
2 lb

crawfish tails
1 lb

crabmeat
1 lb

peeled, deveined shrimp
1 pt

heavy cream
1 qt

milk
1 tsp

worcestershire sauce
·

louisiana hot sauce to taste
Add Ingredients to Grocery List

How to Make Louisiana Seafood Soup

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.

Printable Recipe Card