• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• 1 onion, chopped
• 1 (15 oz) can pumpkin puree
• 4 cups chicken broth
• 1/2 cup half-and-half
• 16 oz crawfish tails, drained and rinsed
• nutmeg, dash
• salt and pepper to taste
• 1/4 cup green onions, chopped for garnish

Crawfish Pumpkin Soup

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• 1 lb butternut squash, peeled nd cut into 1-inch cubes
• 5 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 3/4 cup half-and-half
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• diced ham for garnish (optional)

Curried Butternut Bisque

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Chili

• cooking oil, as needed
• 3 cups onions, diced
• 6 cloves garlic, chopped
• 2½ lbs ground beef
• 4 tablespoons ground chili powder, preferably dark
• 1 tablespoon coarsely ground black pepper
• 2 tablespoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 (15-ounce) cans dark kidney beans
• 1 can original Rotel tomatoes
• 3 cups beef broth, or more as needed
• salt, as needed
• cornmeal, optional

Garnish options

• sour cream, 
• grated sharp Cheddar
• diced onion
• sliced green onions
• chopped fresh cilantro
• jalapeño pepper slices
• corn chips
• saltine crackers
• hot pepper sauce
• lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

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• 4 medium acorn squash, select those that stand upright with flatter bottom
• 1/4 cup cream cheese
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Whole Acorn Squash Cream Soup

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• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 1 smoked ham hock
• 12 cups chicken broth (salt free since ham is salty)
• 1¼ lbs collard greens
• 1 tablespoon vegetable oil
• 1/4 cup salt pork, minced
• 1¼ cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup all-purpose flour
• sachet: 6 peppercorns, 4 parsley stems, 1 fresh thyme sprig tied together in cheesecloth pouch or teaball
• 1/2 cup heavy cream
• 4 teaspoons malt vinegar or as needed
• Tabasco sauce as needed

Ham Bone and Collard Greens Soup

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• 2 lbs broccoli
• 1/4 cup vegetable oil or olive oil
• 1 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/4 cup chopped leeks, white and light green parts only
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream, heated
• slt and pepper to taste
• fresh lemon juice to taste

Cream of Broccoli Soup

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• 2 tablespoons butter
• 4 cups butternut squash, peeled and cubed
• 3 cups baking potatoes, peeled and cubed
• 4 cups chicken broth or stock
• 1 cup milk
• salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• cayenne just a dash

Cream of Potato and Butternut Squash Soup

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• 3 lbs shrimp (21 - 25 count), peeled and deveined
• 2 tablespoons vegetable or canola oil
• 1 large red bell pepper, sliced into very thin 1½ -inch long strips
• 4 green onions, thinly slices (white and green parts kept separate)
• 1/2 cup fresh cilantro, chopped
• 4 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes, crushed
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1 can (14 ounces) light coconut milk
• 2 tablespoons fresh lime juice
• salt

Spicy Coconut Shrimp Stew

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