Savory Crawfish and Corn Chowder
This hearty and comforting Crawfish and Corn Chowder is a cherished recipe from my mother-in-law. It brings together the rich flavors of Louisiana with tender crawfish tails, sweet whole corn, and creamy textures that make every spoonful a delight. Perfect for gatherings, this recipe yields a substantial amount, so it's great for feeding a crowd. It can easily be halved for a smaller family meal. Using frozen crawfish tails can save you time and hassle, making this dish a convenient option for any occasion. Pair it with crusty bread for a complete meal!
N/A
Servings
417
Calories
12
Ingredients
Ingredients
Margarine
2 cups (Melt in a large pot.)
Flour
1/2 cup (Used for thickening.)
Creole seasoning mix
1 pint (Chopped onion, green pepper, celery, garlic, shallots.)
Milk
1 quart (Add gradually to the roux.)
Whole corn
3 (15 1/4 ounce) cans (Drain and add to the soup.)
Creamed corn
3 (15 1/3 ounce) cans (Add directly to the mixture.)
Cream of potato soup
2 (10 1/2 ounce) cans (Mix in for creaminess.)
Cheddar cheese
16 ounces (Shredded, to mix in at the end.)
Louisiana crawfish
2 lbs (Use fresh or frozen, peeled.)
Creole seasoning (Tony Chachere's)
to taste (Adjust based on preference.)
Salt
to taste (Adjust based on preference.)
Rotel Tomatoes
1 (10 ounce) can (Add for extra flavor.)
Instructions
1
In a large soup pot, melt the margarine over medium heat.
2
Add the chopped vegetables (onion, green pepper, celery, garlic, and shallots) and sauté until they are tender and fragrant, about 5-7 minutes.
3
Sprinkle in the flour, stirring constantly to create a roux. Cook for an additional 2-3 minutes until the mixture is well combined and slightly golden.
4
Gradually pour in the milk while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer.
5
Add the whole corn, creamed corn, cream of potato soup, crawfish, and the Rotel tomatoes. Season with the Creole seasoning and salt to taste.
6
Reduce the heat and let the chowder simmer for about 40 minutes, stirring occasionally to prevent sticking.
7
Finally, stir in the shredded cheddar cheese, allowing it to melt completely before serving.
8
Serve hot, garnished with fresh herbs if desired, and enjoy!
Nutrition Information
29g
Fat
33g
Carbs
17g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Crawfish and Corn Chowder?
It is a hearty and comforting Louisiana-style soup featuring crawfish tails, sweet corn, and a creamy base.
Where did this recipe originate?
This recipe is a cherished dish from the creator's mother-in-law.
How many calories are in one serving?
There are 417 calories per serving.
What is the fat content per serving?
This chowder contains 29g of fat per serving.
How many carbohydrates are in this recipe?
Each serving contains 33g of carbohydrates.
How much protein is in a serving?
There are 17g of protein per serving.
What is the fiber content?
Each serving provides 3g of fiber.
Can I use frozen crawfish for this chowder?
Yes, using frozen crawfish tails is a convenient and time-saving option for this recipe.
Can I make a smaller portion of this recipe?
Yes, the recipe can easily be halved for a smaller family meal.
What should I serve with Crawfish and Corn Chowder?
It is best paired with crusty bread for a complete and satisfying meal.
What vegetables are in the Creole seasoning mix?
The mix consists of chopped onion, green pepper, celery, garlic, and shallots.
How much margarine is used?
The recipe requires 2 cups of margarine melted in a large pot.
What is the purpose of the flour?
The 1/2 cup of flour is used to create a roux, which acts as a thickener for the soup.
How much milk is needed?
You will need 1 quart of milk, added gradually to the roux mixture.
How many cans of whole corn are required?
The recipe calls for 3 cans (15 1/4 ounce each) of whole corn.
Should the whole corn be drained?
Yes, the instructions state to drain the whole corn before adding it to the mixture.
How much creamed corn is used?
The recipe uses 3 cans (15 1/3 ounce each) of creamed corn.
What type of canned soup is added?
Two 10 1/2 ounce cans of cream of potato soup are added for extra creaminess.
How much crawfish is needed?
The recipe requires 2 lbs of Louisiana crawfish, fresh or frozen and peeled.
What kind of cheese is added at the end?
16 ounces of shredded cheddar cheese is stirred in at the end.
What brand of Creole seasoning is recommended?
Tony Chachere's Creole seasoning is suggested to be added to taste.
Are tomatoes included in this chowder?
Yes, one 10 ounce can of Rotel tomatoes is added for extra flavor.
How long do I sauté the vegetables?
Sauté the onion, green pepper, celery, garlic, and shallots for 5-7 minutes until tender.
How long do I cook the flour mixture?
After adding flour to the margarine, cook for 2-3 minutes until slightly golden.
How long should the chowder simmer?
The chowder should simmer for approximately 40 minutes.
When do I add the cheese?
The cheese is the final ingredient, added after the simmering process is complete.
How do I prevent the chowder from sticking to the pot?
Reduce the heat and stir the mixture occasionally during the 40-minute simmering time.
What is the first step in making this chowder?
The first step is melting the margarine in a large soup pot over medium heat.
How is the milk added to the pot?
The milk should be poured in gradually while continuously stirring to avoid lumps.
How many ingredients are in this recipe?
There are 12 main ingredients in this crawfish and corn chowder recipe.