RSS Feed

Corn ‘n Shrimp Soup

1/2 Stick Butter               1 bag Seasoning Blend

4 C Water                        1 can Rotel tomatoes

1 can cream style corn    1 can cream of chicken soup

1 soup can of milk          2 bags frozen sweet corn

Tony Chachere’s             8 cups raw shrimp

(about 1.5 pounds)

Saute seasoning blend in butter.  Add water, Rotel, canned & frozen corn, shrimp.  Bring to boil.  Reduce heat to simmer and add cream of chicken (or celery or shrimp) soup, milk and Tony’s.  Stir well.  Let simmer for about 15 minutes til gently thickened.

Serve with toasted Texas toast for a warm meal on a cold wintry night!

 Find your new kitchen here!


About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

One response »

  1. Temperature has dropped — it’s soup for dinner tonight! Love finding the recipe on line!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: