I got this recipe passed down from a lady way down in Cocodrie, LA who used to make it for a restaurant there. It's super simple and the kind of thing where you just basically dump it all together.
For a smaller family, consider cutting the recipe in half, because it makes a TON (like 8-10 cups)! This would be good for a football watching party or something where you have a LOT of people dipping into the pot!
Click for Printable Recipe
Click for Printable Recipe
Ingredients:
Step-by-Step:
2. Add
*(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.
3. Add
4. Add
5. Add garlic salt and pepper to taste.
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.
Step-by-Step:
- 1 stick of butter
- 1 onion, chopped
- 5 cloves garlic, finely chopped
- 2 cans cream style corn
- 1 can Ro-tel tomatoes
- 2 pounds shrimp (60-70 size)
- 1 can whole kernel corn
- 1 pint half and half
- 1 pint whipping cream
- 1 lb Velveeta cheese (I used the 2% fat version)
- 1/3 pound cooked bacon
- garlic salt to taste
- black pepper to taste
- garnishes - chopped green onions, fresh parsley, corn kernels, cooked bacon
Step-by-Step:
1. Saute:
- 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped
- 2 cans cream style corn
- 1 can diced ro-tel tomatoes. Vary the heat with the type of ro-tel you buy... from mild to spicy.
- 2 pounds shrimp (60-70 size)
- Place on medium heat and bring to boil until shrimp are cooked (8-10 min)
- 1 pt half and half + 1 pt whipping cream
- Heat on low until hot.
- 1 lb Velveeta cheese
- I know... try not to have a heart attack just looking at it. It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
- Stir and heat until cheese is melted.
- You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom.
- Can you see how full the pot has gotten?!
- Optional - add in chopped bacon pieces.
- This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness. I probably used about 1/3 of a pound for the whole pot.
- If soup is too watery at this point, bring up to a boil for a few minutes to thicken.
- I didn't season it earlier, because the cheese and bacon can be very salty.
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.
1. Saute:
- 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped
- 2 cans cream style corn
- 1 can diced ro-tel tomatoes. Vary the heat with the type of ro-tel you buy... from mild to spicy.
- 2 pounds shrimp (60-70 size)
- Place on medium heat and bring to boil until shrimp are cooked (8-10 min)
- 1 pt half and half + 1 pt whipping cream
- Heat on low until hot.
- 1 lb Velveeta cheese
- I know... try not to have a heart attack just looking at it. It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
- Stir and heat until cheese is melted.
- You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom.
- Can you see how full the pot has gotten?!
- Optional - add in chopped bacon pieces.
- This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness. I probably used about 1/3 of a pound for the whole pot.
- If soup is too watery at this point, bring up to a boil for a few minutes to thicken.
- I didn't season it earlier, because the cheese and bacon can be very salty.
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.
1. Saute:
- 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped
- 2 cans cream style corn
- 1 can diced ro-tel tomatoes. Vary the heat with the type of ro-tel you buy... from mild to spicy.
- 2 pounds shrimp (60-70 size)
- Place on medium heat and bring to boil until shrimp are cooked (8-10 min)
- 1 pt half and half + 1 pt whipping cream
- Heat on low until hot.
- 1 lb Velveeta cheese
- I know... try not to have a heart attack just looking at it. It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
- Stir and heat until cheese is melted.
- You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom.
- Can you see how full the pot has gotten?!
- Optional - add in chopped bacon pieces.
- This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness. I probably used about 1/3 of a pound for the whole pot.
- If soup is too watery at this point, bring up to a boil for a few minutes to thicken.
- I didn't season it earlier, because the cheese and bacon can be very salty.
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.
Saute 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped. Add: 2 cans cream style corn, 1 can diced ro-tel tomatoes. Vary the heat with the type of ro-tel you buy... from mild to spicy, 2 pounds shrimp (60-70 size). Place on medium heat and bring to boil until shrimp are cooked (8-10 min). *(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.
Optional - add in chopped bacon pieces. I probably used about 1/3 of a pound for the whole pot. Add garlic salt and pepper to taste. If soup is too watery at this point, bring up to a boil for a few minutes to thicken. I didn't season it earlier, because the cheese and bacon can be very salty. Garnish with chopped green onions or parsley, some whole corn kernels and a little extra chopped bacon.
:.