You are here: Home » Recipes » Louisiana Shrimp and Corn Chowder Louisiana Shrimp and Corn Chowder Recipe by Favorite Recipes Press Yield 12 servings This chowder is full of flavor. PrintEmail Ingredients 12 cups chicken stock5 large white onions, chopped3/4 cup (1 1/2 stick) butter3/4 cup plus 2 tablespoons all-purpose flour3 pounds frozen corn kernels2 tablespoons garlic, finely chopped3 -- bay leaves6 tablespoons parsley, chopped2 teaspoons paprika2 teaspoons hot pepper sauce -- Salt and pepper to taste6 cups (1/4-inch) cubes pelled yellow potatoes2 -- carrots, peeled and finely chopped3 pounds shrimp, peeled3 cups half-and-half Instructions Heat the stock in a large stockpot. Saute the onions in the butter in a large stockpot over medium heat for 15 minutes or until translucent. Add the flour a small amount at a time, stirring constantly. Cook until thickened, stirring constantly. Add about 4 cups of the hot stock, stirring constantly until smooth. Stir in the remaining stock gradually. Cook for a few more minutes or until the mixture begins to thicken, stirring constantly. Add the corn, garlic, bay leaves, parsley, paprika, hot sauce, slat and pepper. Cook until the corn is tender. Add the potatoes and carrots. Cook for 35 to 45 minutes or until the potatoes are tender. Adjust the seasonings to taste. Discard the bay leaves. Mash the potatoes slightly with a potato masher if needed. Add the shrimp.l Cook until the shrimp turn pink. Stir in the half-and-half. Do not boil. Adjust the seasonings to taste. Ladle into soup bowls. Garnish with crumbled bacon and chopped green onions. Recipe reprinted with permission from the Junior League of Galveston County’s Beachside to Boardwalk (Junior League of Galveston County, Inc., 2010).