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Corn and Crawfish Chowder Soup

Corn and Crawfish Chowder Soup


  • 1 stick - 8 tbsp. - butter or margarine
  • 2 tbsp. flour
  • 1 onion, chopped
  • 1 to 2 lbs. peeled crawfish tails
  • 1 quart milk or cream
  • 2 cans cream corn
  • 1 (15 oz.) can whole kernel corn
  • 1 (10 oz.) can cream of potato soup
  • 1 small bell pepper, chopped fine
  • 1 stalk celery, chopped fine
  • 2 cloves of garlic, chopped fine
  • 1/2 cup chopped parsley
  • 1/2 cup green onion
  • 2 tsp. Cajun seasoning
  • Pepper to taste
  • 4 medium red potatoes parboiled (optional)

Seafood is a favorite dish among Cajuns. This soup is great for the Cajun soul in you!


  1. In a medium saucepan over low heat blend together the margarine and flour.
  2. Add the onions, bell pepper, celery and garlic.
  3. Cook until veggies are tender approximately 15 minutes.
  4. Add corn, milk, and potato soup and blend well. Add potatoes if using and add seasoning and pepper to taste.
  5. Cook for 30 minutes over medium to low heat, stirring to prevent scorching.
  6. Add the crawfish, parsley and green onions and cook for 10 minutes more.
  7. Garnish with parsley and smoked paprika -serve and enjoy!
  8. Shrimp and crab meat maybe added or substituted.

Yield : 1 Servings : 8 servings Prep Time : 25m Cook Time : 40m Ready In : 1:5 h

Recipe and photo courtesy of Real Cajun Recipes. Used with permission.

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