Crawfish Corn Soup Recipes

CRAWFISH AND CORN SOUP

Crawfish and Corn Soup image

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

Ingredients

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

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

CRAWFISH CORN SOUP

Crawfish Corn Soup image

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

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

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.

CRAWFISH CHOWDER

Crawfish Chowder image

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

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

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

LOUISIANA CRAWFISH BISQUE

Louisiana Crawfish Bisque image

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

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

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

CRAWFISH (SHRIMP) AND CORN SOUP

Crawfish (Shrimp) and Corn Soup image

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

Ingredients

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)

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.

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