One of my favorite soups to order in town is shrimp and corn soup. When I got “Chef Celeste’s Louisiana Kitchen” cookbook by Celeste Gill, I turned to the first recipe, shrimp and corn soup, and I felt it was time to finally try it on my own.

I'm also hoping that, by cooking this recipe, I'll coax the weather into the some cooler temperatures that call for a rich and creamy soup.

Detroit native chef Gill came to the “soulful kitchens” of Baton Rouge and integrated Louisiana flavors into her growing repertory of culinary dishes. In addition to cooking professionally, owning restaurants and conducting cooking demonstrations, Gill loves to teach and mentor younger chefs, including students in East Baton Rouge Parish public schools and inmates at local prisons.

“Through the simple act of pr

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