Crawfish Soup Chowder Recipes

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CRAWFISH CHOWDER



Crawfish Chowder image

When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.

Provided by Dreamgoddess

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

3 slices bacon
1 tablespoon butter
1/2 cup onion
1/2 cup celery
1/2 cup green onion, chopped
1 1/2 cups shrimp stock
1 (15 1/4 ounce) can corn, drained
1 (14 3/4 ounce) can creamed corn
1 large potato, diced and cooked
1 lb crawfish tail, cooked and peeled
1/2-1 lb shrimp, cooked and shelled (optional)
2 cups heavy whipping cream
1 teaspoon creole seasoning
1/2 teaspoon salt
1/2 teaspoon butter
1/8 teaspoon cayenne
fresh parsley

Steps:

  • Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
  • Put the bacon grease in a dutch oven.
  • Add in the butter, onions, celery and green onion; saute until soft.
  • Add the shrimp stock, corn and potatoes.
  • Bring to a boil and then simmer until the potatoes are tender.
  • Add in the crawfish (and shrimp is using).
  • Simmer until heated through.
  • Add in the whipping cream and seasonings.
  • Simmer about 10 minutes for the flavors to meld.
  • Just before you get ready to serve, add in the butter, cayenne and parsley.
  • Ladle into bowls and sprinkle each serving with the crumbled bacon.

Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1

CRAWFISH CHOWDER



Crawfish Chowder image

Make and share this Crawfish Chowder recipe from Food.com.

Provided by gailanng

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup butter, divided
1/2 bunch green onion, chopped
1 garlic clove, minced
2 lbs frozen peeled crawfish tails, thawed (do not drain)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 1/4 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream or 2 cups heavy cream
black pepper or cayenne pepper
salt, if necessary
crumbled bacon (optional)

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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 pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
  • Top with crumbled bacon, if desired.

COURTNEY'S CRAWFISH CHOWDER



Courtney's Crawfish Chowder image

A chunky and creamy crawfish soup with a Cajun kick!

Provided by Courtney Robertson Young

Categories     Soups, Stews and Chili Recipes     Chowders

Time 55m

Yield 10

Number Of Ingredients 14

2 cups finely diced potatoes
1 cup chopped onion
1 cup chopped celery
¼ cup butter
5 bay leaves
1 teaspoon dried thyme
½ cup water, or as needed
½ cup butter
½ cup all-purpose flour
4 cups half-and-half
4 teaspoons Cajun seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 (12 ounce) package cooked and peeled whole crawfish tails

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 17 g, Cholesterol 107.7 mg, Fat 25.5 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 15.8 g, Sodium 830.1 mg, Sugar 1.3 g

CRAWFISH CHOWDER



Crawfish Chowder image

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.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • 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.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

CRAWFISH CHOWDER RECIPE - (4.1/5)



Crawfish Chowder Recipe - (4.1/5) image

Provided by á-10847

Number Of Ingredients 11

Serves 6
2 tablespoons and 1-1/4 teaspoons butter
1/4 bunch green onions, chopped
1/4 cup and 2 teaspoons butter
1-1/4 pounds frozen crawfish, cleaned
1-1/4 (10.75 ounce) cans condensed cream of potato soup
5/8 (10.75 ounce) can condensed cream of mushroom soup
5/8 (15.25 ounce) can whole kernel corn, drained
2-1/2 ounces cream cheese, softened
1 cup and 3 tablespoons half-and-half cream
1/4 teaspoon cayenne pepper

Steps:

  • 1. Melt 2 tablespoons and 1-1/4 teaspoons 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 1/4 cup and 2 teaspoons 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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