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Crawfish Chowder

Crawfish Chowder

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
STKA

STKA

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
  2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
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Reviews

Sabrina T
98

Sabrina T

1/30/2007

This recipe is outstanding! I have been making this for a couple of years now and always receive compliments from family and friends. Very simple recipe to follow and the results are "restaurant quality". This recipe blows away the local "Award-Winning Shrimp Bisque". I use the crawfish tail meat that you can get in the frozen seafood section at Walmart.

DIANEM527
87

DIANEM527

11/4/2003

This is an excellent chowder. Due to the exorbitant price of crawfish, I used two pounds of shrimp and to lighten up a little, we used the fat free half and half. It took overnight in the frig for the flavors to completely meld. This is definitely a keeper.

Crystal
79

Crystal

1/9/2006

I doubled the cream cheese and corn, as a previous reviewer mentioned and used Old Bay Seasoning instead of cayenne. Also, I used one medium yellow onion, 5 small red potatoes (diced), fresh mushrooms, and 1 lb ground italian sausage all fried separately in a pan (w/ butter if needed) and Old Bay Seasoning and added to the soup. Instead of using 2 lbs of crawfish, i used 1 lb. If using sausage, 1 lb is plenty! My husband said it was the best chowder he has ever had. I agree!

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