Beazell's Cook Book

Shrimp & Corn Chowder

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Shrimp & Corn Chowder  




1 stick butter

3 tablespoons all-purpose flour

1/2 cup onion, chopped

1 (10.75 ounce) can cream of celery soup

1 (10.5 ounce) can cream of potato soup

1 quart half and half

2-3 cups milk, depending upon your choice of consistency

2 pounds shrimp, peeled & deveined

1 teaspoon Worcestershire sauce

2 (14 – 15 ounce) cans cream style corn

1 teaspoon hot sauce

3-4 teaspoons Beazell's Cajun Seasoning

Optional – 1 (14 – 15 ounce) can whole kernel corn, drained



Make sure your shrimp are rinsed clean of any peelings and completely de-veined. Cut shrimp in halves or thirds depending on the size and place in a bowl in the fridge. In a large, heavy duty pot, melt butter over medium heat, add your flour and mix well. Add your onions and cook down on medium heat about 7 minutes. (This is called making a blond roux.) Add cream of celery, cream of potato and half-n-half and whisk. Depending on thickness and your preference, add milk while stirring. Add your shrimp, Worcestershire sauce, cream style corn, hot sauce and Beazell's Cajun Seasoning. Reduce heat from medium to low.  Stir well and cook on low for about 25 – 30 minutes; stirring often. You may want to add more Beazell's Cajun Seasoning or hot sauce to your individual bowl.


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