Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Shrimp and Corn Chowder

SHRIMP and CORN CHOWDER
Piccadilly Cafeteria Copycat Recipe

Serves 6


1 (10-oz.) box frozen corn in butter sauce
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 medium bell pepper, chopped (1 cup)
1 stalk celery, chopped (1/3 cup)
2 garlic cloves, finely chopped
1 cup chicken broth
1 large potato, peeled, cut into 1/2-inch cubes
1/4 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
2 tablespoons all purpose flour
2 cups nonfat milk (skim)
12 ounces shrimp, cooked peeled and deveined tails removed

Let frozen corn stand at room temperature to thaw slightly. In 4-quart saucepan, heat oil over medium heat. Cook onion, bell pepper, celery and garlic in oil, stirring frequently, until tender. Add broth, potato, thyme and ground red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Remove frozen corn from pouch; add corn to mixture in saucepan. Heat to boiling, stirring frequently to break up frozen corn. Using wire whisk, stir flour into milk until smooth; stir into mixture in saucepan. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until vegetables are tender and soup is thickened. Stir in shrimp; cook 1 to 2 minutes or until hot.