Creole Shrimp Chowder.

Creole Shrimp Chowder.


  • 1lb small peeled and deveined Wild Caught Gulf Shrimp
  • 1 stick butter
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • Green onions (1 or 2), chopped
  • 8 oz. cream cheese
  • 1 quart half & half
  • 1 can cream of mushroom soup
  • 1 can cream of potato soup
  • 1 can sliced mushrooms
  • 1 can whole kernel corn
  • 3 tbsp Tony Cachere’s Creole seasoning hot sauce
  • Salt and pepper, to taste


Time: 25 minutes | Serves: 4

Sauté onions, celery and bell pepper in 1 stick of butter.
Add cream cheese and stir until melted.
Add remaining ingredients and cook over low heat.
Sprinkle in Tony Cachere’s and hot sauce if desired along with salt and pepper.
Add Wild Caught Gulf Shrimp and cook 30-45 min stirring frequently. 

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