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Courtney's Crawfish Chowder

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CourtneyMYoung

A chunky and creamy crawfish soup with a Cajun kick!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
  2. Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.
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