Shrimp Corn Chowder

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I recently enjoyed lunch with a dear friend, Sally Credeur, who served the most delicious Shrimp Corn Chowder.  I asked for the recipe, and she gladly shared the cookbook that had it.  Our Lady of Lourdes Catholic Church in Fifth Ward published a cookbook in 2008 entitled, “Je Ne Mesure Pas! The I Don’t Measure Cookbook”.  I was delighted because I helped compile that cookbook, and thing it is very fine indeed.  I had not tasted that particular recipe, offered by Helen Carmouche, sister of Avoyelles Commission of Tourism Director Wilbert Carmouche.  I want to share that special recipe with you to enjoy with your family.  Thanks Helen, for a winning recipe!

 

1 Cup Green Onions, Sliced
1 Onion, Finely Chopped
1 Stick Butter
2lbs Shrimp or Crawfish, Peeled
2 Cans Cream of Potato Soup
1 Can Cream of Mushroom Soup
1 Can Whole Kernel Yellow Corn
1 Can Whole Kernel White Corn
1 8oz Package Cream Cheese, Diced
1 Pint Half & Half Cream
Creole Seasoning, To Taste

 

Saute onions in butter until wilted.  Add shrimp or crawfish and cook gently for 10 minutes, stirring frequently.  Add soups, corn, cream cheese and cream.  Season to taste.  Simmer gently for 30 to 35 minutes, stirring occasionally.  Serves 6 to 8.