Quick Louisiana Shrimp & Corn Soup

Holly Clegg

Quick and Easy Louisiana shrimp & corn soup mixed with tomatos and green chilies sprinkled with green onions to serve.


2 15½ ounce creamed-corn cans
2 cups frozen corn
2 14½ ounce diced tomatoes & green chilies cans
1 15 ounce tomato sauce can
2 pounds Louisiana shrimp, medium-sized & peeled
1 bunch green onions, chopped


In a large nonstick pot, combine creamed-corn, corn, tomatoes & green chilies, and tomato sauce until heated.
Add shrimp and bring to a boil. Lower heat and cook until shrimp are done, about 5-7 minutes.
Sprinkle with green onions and serve.

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