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Corn and Crawfish Chowder
Course
Soup
Cuisine
Southern
Keyword
cajun, crawfish
Prep Time
10
minutes
minutes
Cook Time
26
minutes
minutes
Servings
6
Ingredients
8
tablespoons
butter
1
medium
onion,
diced
2
garlic cloves,
minced
2
tablespoons
all-purpose flour
1 1/2
cups
milk
1/2
cup
heavy cream
1
(10.5-ounce) can
cream of potato soup
2
(15.25-ounce) cans
creamed corn
1
(15.25-ounce) can
whole corn, drained
2
teaspoons
Cajun seasoning
1
teaspoon
Worcestershire sauce
1
pound
frozen, cooked crawfish tail meat,
thawed
1
cup
shredded cheddar cheese
salt and pepper
Instructions
Melt butter in a Dutch oven over medium heat. Add onion and cook 3 to 4 minutes to soften.
Add garlic and cook 1 minute.
Stir in flour and cook for 1 minute.
Gradually whisk in milk and cream.
Stir in potato soup, creamed corn, corn, Cajun seasoning, and Worcestershire sauce.
Simmer gently for 10 minutes.
Add crawfish and simmer 10 minutes.
Stir in cheddar cheese. Add salt and pepper to taste. Serve.
Notes
You can use cajun seasoning, creole seasoning, or Old Bay.
Nutrition
Calories:
544
kcal