Crawfish Corn Soup Recipes

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CRAWFISH AND CORN SOUP

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Provided by LucyF

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13



Crawfish and Corn Soup image

Steps:

  • Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
  • Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g

½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

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

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

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.

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

CRAWFISH (SHRIMP) AND CORN SOUP

Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian--I've never tried it, so I don't have an opinion.

Provided by Dee514

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Crawfish (Shrimp) and Corn Soup image

Steps:

  • In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
  • Soften cream cheese in microwave, and add to onions and mushrooms.
  • Lower heat to medium-low and add soups and corn, stir well.
  • Add crawfish or shrimp and half-and-half.
  • Season to taste with Tabasco sauce and Tony's Creole seasoning.
  • Cook for about 20 to 25 minutes.

1 lb crawfish or 1 lb fresh shrimp, cleaned
4 tablespoons butter
1/2 teaspoon garlic powder (or to taste)
1 cup chopped green onion
1 cup chopped mushroom (optional)
8 ounces Philadelphia Cream Cheese
2 (10 3/4 ounce) cans cream of potato soup
2 (11 ounce) cans white shoepeg corn
1 (10 3/4 ounce) can cream of mushroom soup
16 ounces half-and-half
tony cachere's creole seasoning
Tabasco sauce (to taste)

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