Oh My! I got this recipe from my new friend, Christine, in New Orleans. She runs the GumboYaYaBaby blog. I knew the recipe sounded yummy, but when I tried it today - my expectations were so blown away. This is FANTASTIC. Christine's recipe calls for crawfish, which is not readily available in Oregon. So, I substituted shrimp. Get ready to have your socks knocked off by this very tasty chowder!
Ingredients:
1 medium onion, chopped
1 bunch of green onions, sliced
1 bell pepper, chopped finely
1 lb. shrimp or if you can get them - crawfish tails
1 stick butter
2 bouillon cubes (I used Chicken, Christine uses Vegetable)
2 cans cream corn
4 cans cream of potato soup
1 qt. milk to thin
2 tsp Tony Chachere’s Creole Seasoning
Salt, pepper to taste
Directions:
1. Melt butter in large pan.
2. Saute onions & bell peppers in butter. Add 1 tsp of Tony’s.
3. Add shrimp or crawfish before onions are completely wilted. Stir to combine.
4. Add remaining ingredients, including second tsp. of Tony's.
5. Add more milk if necessary to thin.
6. Cook on low for about 20 minutes. Taste for seasonings. Add more salt, pepper & Tony's to taste.
5 comments:
Gosh, such praise! Perhaps I should try substituting with shrimp too! Actually this recipe is from my husband's mom, Susan, so accolades to her too! Thanks for giving this recipe a whirl! I'm glad you are adding it to your collection! It's so darn easy, isn't it??
This agrees with your saying, "You know it's a good recipe if it starts with a stick of butter."
— Paula Deen
Looks and sounds delicious!
A
Boy that looks yummy. Lots of delicious looking food here. Good thing I just ate. I like your quotes along the side bar.
most definitely be on our menu sooner than latter
First the music is great, secondly we have a friend from Larose, La that claims her shrimp and corn chowder is the best, her is very good but this is as good. We used crawfish this time and can't wait to try the shrimp. Thanks for the site!
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