Crawfish Corn And Potato Soup Recipes

CRAWFISH CHOWDER

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

Crawfish Chowder image

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

Ingredients

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

CORN, POTATO AND CRAWFISH SOUP

Provided by My Food and Family

Categories Home

Time 1h15m

Number Of Ingredients 7

Corn, Potato and Crawfish Soup image

Steps:

Dice potatoes and put in large pot. Dice onion and add to potatoes. Add just enough water to cover potatoes. Bring to boil until potatoes are soft enough to mash onto sides of pot.
Turn to medium heat and add corn, seasonings and crawfish. Stir until mixed.
Slice cheese into chunks and add to mixture until melted. Turn on low heat and simmer until desired thickness. Serve with French bread.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

4 large white potatoes
1 medium yellow onion, chopped
2 bag s Green Giant extra sweet frozen corn
Tony Chacharie Seasoning
Salt to taste
1 pounds crawfish
1 1/2 pounds Kraft Velveeta Cheese

LOUISIANA CRAWFISH BISQUE

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Provided by jennybird55

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 35m

Yield 6

Number Of Ingredients 12

Louisiana Crawfish Bisque image

Steps:

Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Nutrition Facts : Calories 663.4 calories, Carbohydrate 46.7 g, Cholesterol 198.7 mg, Fat 45.3 g, Fiber 4.9 g, Protein 21.5 g, SaturatedFat 26.3 g, Sodium 2313.3 mg, Sugar 4.8 g

Ingredients

½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

CRAWFISH CORN SOUP

This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.

Provided by Smilyn

Categories Chowders

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Crawfish Corn Soup image

Steps:

Sauté vegetables in butter until tender.
Add flour and stir until blended.
Add milk, corn, potato soup, crawfish and seasonings.
Cook 40 minutes.
Add cheese.
Serve hot.

Ingredients

2 cups margarine
1/2 cup flour
1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
1 quart milk
3 (15 1/4 ounce) cans whole corn
3 (15 1/3 ounce) cans creamed corn
2 (10 1/2 ounce) cans cream of potato soup
16 ounces cheddar cheese, shredded
2 lbs louisiana crawfish
season with creole seasoning (Tony Chachere's Seasoning)
season with salt
1 (10 ounce) can Rotel Tomatoes