Beazell's Cook Book

Shrimp, Corn, & Crab Chowder

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Shrimp, Corn, & Crab Chowder  




2 tablespoons olive oil

1 shallot, diced

1 stick butter

1/4 cup all-purpose flour

1 quart heavy cream

2 cups milk

1 medium potato, peeled & diced in 1/2 inch cubes and par-boiled

1 (16-ounce) package frozen whole kernel corn

8 ounces crab meat

1 pound shrimp, peeled and deveined

2 tablespoons Beazell's Cajun Seasoning

1 bunch green onions, finely chopped



In a heavy pot, add olive oil and sauté shallot until tender. Add stick of butter and melt thoroughly. Blend flour to make a blond roux. Once that is mixed, add the heavy whipping cream and then the milk, both very slowly while constantly stirring. Add Beazell’s Cajun Seasoning and cook on medium-low heat for 10 minutes. Add potatoes, frozen corn and shrimp and cook approximately 15-20 minutes. Add crab meat and then cook for another 10-15 minutes. Sprinkle Beazell’s Cajun Seasoning to taste and top with green onions.


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