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.

Crawfish Chowder

butter

green onions, chopped

crawfish,

condensed cream of potato soup

(10.75 ounce) can condensed cream of mushroom soup

(15.25 ounce) can whole kernel corn, drained

cream cheese, softened

half-and-half cream

cayenne pepper

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.


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.


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.

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.

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!

I discovered this recipe on your web-site about 3 years ago. I have made this dozens of times. This is the most requested recipe I have ever had. When asked what I should bring this is the dish of choice. The only thing I do differently is that I double the amount of cream cheese and the corn. I have made it exactly as the recipe shows and it's still REALLY GOOD. Being from Louisiana crawfish may be more attainble for me. I have also made this dish with shrimp and crabmeat and it is still DELICIOUS.

I've made this twice now. Both times this chowder received raves from my family and my friends. I haven't changed the recipe a bit - I just doubled it because everyone goes back for seconds (and thirds).I'm from Louisiana so I am particular about my crawfish - this passed all my tests for a delicious use of Louisiana crawfish! Thanks Tina!

I was very pleased with this recipe; however I made a few substitutions (Smart Balance for the butter 98% fat free cream of mushroom fat free cream cheese fat free half & half) omissions (green onions) and additions (imitation crab meat broccoli and garlic powder). I would definitely make this again except I would add more half & half to increase creaminess.

This is absolutely the best crawfish chowder ever! Everytime I make it I get rave reviews and everyone wants the recipe. I also add about 2 large red potatoes parboiled and cut in small pieces about 1/2 cup dry sherry at the end! If you have a super Walmart nearby you can get the crawfish meat cleaned and packaged in 12oz packets.

With the exception of crawfish for crab this is the exact same recipe for a crab corn chowder I got from a friend. Spice it up with cayenne or Tabasco sauce. It needs a kick to take it over the top!

Made this tonight exactly as recipes is written. Everyone loved it. Even my 3 year old son. It is very rich so I will try to make it again with lighter ingredients. Great recipe!!!!

See the simple secrets to making quick, creamy crawfish chowder.

crawfish chowder

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 10

Cost: $1.68 /serving

Author : STKA

Ingredients

Instructions

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