Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Shrimp & Corn Chowder



This seasonal favorite at Logan's Roadhouse features a
 Creamy blend of sweet roasted corn, tender shrimp,
 red peppers, potatoes and a hint of spice. 

Shrimp & Corn Chowder

Logan's Roadhouse Copycat Recipe

Serves 6

1⁄2 cup butter
1 large yellow onion, julienned
2 (15 1/4 oz.) cans whole kernel corn
2 cups chicken stock
2 cups whipping cream
1 tablespoon Cajun seasoning
6 ounces bay shrimp




In a medium saucepan, melt the butter. Add the onions and saute until translucent. Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches. Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.

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