Louisiana Seafood Soup

Louisiana Seafood Soup

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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.


★★★★★ 2 votes

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
  • 2
    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

How to Make Louisiana Seafood Soup


  1. 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

About Louisiana Seafood Soup

Course/Dish: Cream Soups Other Soups

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