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MawMaw's Shrimp & Crab Corn Chowder

In the heart of Louisiana, where family traditions are celebrated with warmth and flavor, Mawmaw's Shrimp and Crab Corn Chowder is a cherished holiday starter.

Recipe Video Here!

It's a timeless recipe that's been passed down through generations, and it's a true taste of Southern hospitality. What sets this chowder apart is its simplicity and the wonderful flavors it brings to your holiday table. Without further ado, let's dive into the magic of this Louisiana delight.


  • Shrimp: Fresh, succulent shrimp are the star of this chowder. Make sure they're peeled and deveined.

  • Crab Meat: Lump crab meat adds a sweet and briny depth to the chowder. Look for fresh crab meat in the meat aisle at the grocery store.

  • Corn: Fresh corn is the heart of this dish. We use kernels cut from the cob or frozen corn, creamed corn is also added. I make my own cream corn by lightly blending thawed, frozen corn with a tablespoon of cornstarch.

  • Onion, Garlic, Celery, Bell Pepper: For that flavorful base.

  • Rotel Tomatoes: For a spicy, umami kick!

  • Cajun Seasonings: It's always Tony's. That's the way it is! Slap Ya Mama works too!

  • Heavy Cream: Provides a rich and creamy consistency to the chowder.

  • Butter: To sweat the vegetables and create a luscious base.

  • Green Onions: Fresh green onions bring a hint of freshness and color to the chowder.

Shrimp & Crab Corn Chowder Recipe

Serves 6-8 in 45 minutes!


  • 1 stick of butter

  • 3 green bell peppers, diced

  • 2 onions, diced

  • 4 stalks celery, diced

  • 1 bunch green onions, chopped

  • 4 cloves garlic, minced

  • 5 tablespoons flour

  • 2 cups fresh corn (or one 16 oz bag of frozen corn)

  • 1 pound shrimp, peeled and deveined

  • 1 pound lump crabmeat

  • 2 cans cream corn (or make your own with 2 cups frozen or canned corn, lightly blend with a tablespoon of cornstarch)

  • 3 cups whole milk

  • 1 cup heavy cream

  • 1 can Rotel tomatoes

  • 1-2 tablespoons Cajun seasoning (to taste!)

  • 2 cups seafood or chicken stock

  • Green onions, for garnish


  1. Melt butter in soup pot, sweat bell peppers, onions, celery, and green onions over low heat for 5-6 minutes until soft.

  2. Add flour and garlic, stir for 1-2 minutes to make a quick roux.

  3. Add stock, crab, corn, tomatoes. Simmer 20 minutes to thicken.

  4. Add warmed milk and heavy cream, add Cajun seasoning.

  5. Once the soup has thickened again, add the shrimp for about 6-8 minutes before you're ready to serve so it doesn't overcook.

  6. Garnish with green onions.

Ladle this heartwarming chowder into bowls, garnish it with green onions, and serve with a side of crusty bread or cornbread. It's a Louisiana-style holiday starter that embodies love, tradition, and the flavors of Christmas in the South.

Note: Feel free to adjust the Cajun seasonings to your desired level of spiciness. You can also add other favorite seafood like crawfish or scallops for a unique twist on this classic dish.

I hope you give this family recipe a try this holiday season! It's a great starter and to be honest, a complete meal if you want it to be! If you try it I'd love to know how it works out for you, you can tag me in stories and posts or DM me on Instagram or TikTok @LizaHomesteads!


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