Crawfish Chowder Recipe

This recipe is outstanding! I have been making this for a couple of years now and always receive compliments from family and friends. Very simple recipe to follow and the results are "restaurant quality". This recipe blows away the local "Award-Winning Shrimp Bisque". I use the crawfish tail meat that you can get in the frozen seafood section at Walmart.

I made this last night and it turned out awesome! my husband knows good Cajun food being from Louisiana and he is picky about seasoning so he assisted in the preparation. After I sautéed the green onions I cooked 2 pkg of 12 Oz tails in butter then added to green onions in a bowl. we then dashed old bay seasoning in the onions and tails and coated it while the soups and corn simmered. I doubled the soup and corn to this recipe just so we could have extra. I added 8 Oz of cream cheese to the soup mix along with the seasoned onions/crawfish and let it all mix together. I realized I never added the half and half but it was very thick without it and the cream cheese I think gives it the "chowder" consistency anyway. I turned out perfect and had just the amount of "kick" without it being too hot. I think the key to it is mix in the amount of seasoning you desire to the onions and crawfish BEFORE you add it in the soup mix. I will definitely be making this again!

This recipe, in my humble opinion, is more of a starting off point. I read a lot of reviews and added some things mentioned. Fried some bacon and crumbled into it, sautéed shallots and mushroom along with the green onions, boiled some baby Yukon gold potatoes, half shrimp with the crawfish, I’m in Louisiana and crawfish is very expensive right now. I also seasoned a lot more, us Louisiana people like a lot of seasoning. So I added minced garlic, bay leaf, parsley, paprika, thyme when I added the cayenne. Fried some pistolettes for the bread. It was phenomenal. My family tore it up, so definitely going into the recipe box!

I've made this a couple of times now, and have decided that my favorite version includes the following: (I generally make half the amount of the original recipe-- it still makes a large pot of rich and hearty soup!) saute a diced onion along with the green onions, 1 lb frozen langostino tails instead of crawfish, 1 can potato soup, 1 box of the condensed portabello mushroom soup from Trader Joes (a must!!), no corn, double the rec amt of cream cheese (full 4oz when making half the original recipe), a bit of Tony Chacheres Creole seasoning, pepper and a few small red potatoes. I cut back the butter from the beginning and just use what's needed to saute the onions and langostinos, not a full 3/4 cup. This isn't a light soup, but sometimes it hits the spot! I think it's better if it simmers longer than the recipes calls for, or even when warmed back up the next day. Serve with fresh baked peasant style bread-- delicious!!

As I typically do with new recipes I made it as written the first time as the ingredients and preparation looked good and it is. The second time I incorporated a few changes: 2X the creamed cheese, only 1 pkg. of crawfish, one can of Cream of Potato, 2 boiled red potatoes cut into small chunks, and a half-teaspoon of Old Bay seasoning. As with all of my soups and chowders I made this in the morning so I could chill it all day. The flavors REALLY meld well doing it this way. This recipe has good bones allowing for a myriad of personal changes!!!

AMAZING. So good, and so easy. Recipe makes a large batch, too. I made a few changes--used shrimp instead of crawfish (only because of the expense. I would prefer crawfish but the shrimp was awesome too). Used only one can of potato soup, and two cans cream of mushroom. No cayenne pepper, and a few tablespoons Landry's garlic salt (really good brand of garlic salt, btw). Also, added about half a cup chopped red onion to the green onion sautee. EXCELLENT. I suspect it would freeze well, but haven't tried it. **Note: if you use frozen shrimp/crawfish like I did, either thaw it out thoroughly and pat dry or sautee it on low heat for 10 minutes and then drain it before you add it to the soup mixture. Otherwise you add too much water to your soup.

One word says it all...AWESOME. We could not find mud bugs so we substituted shrimp. We took others advice and doubled the cream cheese and corn. It was a little thick for us so we added additional half and half.

Gotta say, this one is a winner! So easy!! I had 10lbs of Cajun seasoned crawfish leftover. After the ridiculously long job of getting the tail meat out, I chopped them a bit and added it to the green onions plus 2 diced potatoes and 2 cans of corn. I also accidentally used 8oz of cream cheese so I added some of Franks Hot Sauce and a jar of diced green chilis in with the soups. It was a bit thick so in went about 1/2 cup of stock. Salt, pepper and some Essence gave it the final punch. Yummy! I have decided though that I'm not big fan of crawfish, so I'll try this again with shrimp.

I absolutely love this recipe. I give it a Southern twist by adding: 1/2 cap of liquid seafood boil 1 t Tony's seasoning 1 t Onion Powder 1 pkg frozen 60/80 shrimp AND 1 pkg frozen crawfish tails You can taste the love in every bite. Thanks to the original poster of this recipe for the inspiration!

I added the golden trio: chopped onion, bell pepper, and celery. Cooked that down before I put the soups in the pot. Added more to the flavor!! Great recipe and perfect for a cold day.

Tried this recipe and followed it by the book, was a lil bland and had a funny taste to me, at the same time I kept wanting to eat it lol! The next time around I did it my way and called it white gumbo. I used 8 oz. of cream cheese, 2 and a half cups of cream, 3 cloves of garlic, a few shakes of basil, thyme, & parsley , and 2 cans of corn along with the potato and mushroom soups. I also added sliced mushrooms, red potatoes, shrimp, and andouille sausage. I used tony's instead of cayenne pepper, and a shot of tobasco. I simmered it a lot longer than 25 minutes too. Came out better than ever!

I loved it! I would add bay seasoning to it. Mine turned out really good. Thanks for the recipe!

I've been making this for years as our Christmas dinner. I have used many kinds of seafood with it and the fam loves it 😋

So much flavor with so little effort.

To make it simple: Taste - 10! (out of 10) Hearty- 10! Easy to Make - 10! Budget Friendly- 9! Thank you very much for sharing this fantastic recipe!

We love this on a cold night. I usually double the green onions, use frozen corn and add another can of cream of potato soup.

I made the Crawfish Chowder for my husband he love it. It was really delicious.Will make it again

AMAZING

We buy 33 pounds for are crawfish boils a few times a month in the spring with the family. Whatever is left the next day we peel dice and slice, which includes crawfish, corn on the cob, sausage and potatoes, goes into this chowder! All those flavors from the boil goes

Excellent recipe and I added minced garlic, leftover broccoli, and a few red potatoes as suggested in other reviews. Rave reviews from fam.