Corn and Shrimp Chowder Soup ✅

Ingredients

• 8 tbsp butter
• 2 tbsp flour
• 1 onion, chopped
• 1 small bell pepper, chopped fine
• 1 stalk celery, chopped fine
• 2 cloves of garlic, chopped fine
• 2 cans cream corn
• 1 (15 oz) can whole kernel corn
• 1 quart milk or cream
• 1 (10 oz) can cream of potato soup
• 4 medium red potatoes, diced
• 2 tsp Cajun seasoning
• Pepper to taste
• 1 ½ lbs frozen cooked shrimp, tail-off
• 1/2 cup chopped parsley
• 1/2 cup green onion

Steps

1. In a medium saucepan over low heat blend together the butter and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender approximately 15 minutes.

2. Add corn, milk, and potato soup and blend well.

3. Add potatoes, Cajun seasoning, and pepper to taste. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.

4. Add the crawfish, parsley and green onions and return to a boil.

5. Garnish with more parsley, and smoked paprika

Notes