Reviewed: Nov. 25, 2007

It was good and I will probably make again. But I did wish it was a little heartier.

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xapaula

Cooking Level: Intermediate

Home Town: Ville Platte, Louisiana, USA

Living In: Menlo Park, California, USA

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Reviewed: Sep. 24, 2007

I thought this sounded like a terrific "welcome to autumn" meal and it did not dissapoint. I was unable to find crawfish, so I used lump crab meat and shrimp. While sauteing the green onions I also added come chopped carrots (for flavor and color). The chowder turned out fantastic and tasted great heated up the next day too! Thanks for the great recipe.

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happykid

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 20, 2007

This is the best "any kind of seafood" chowder I have ever eaten, even in restaurants. And all the simple ingredients make it even better. All I did was add extra seasoning & a dab of lemon juice. Can't beat this for a large dinner party!

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michelle9491

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Sep. 19, 2007

My family and I loved it but with some minor changes. I used lite cream cheese and fat free half and half because I don't really like things that are too rich. I also used light butter. I used Old Bay instead of cayenne and I doubled the amount of crawfish I used because I love crawfish. It turned out really well!!! I can't wait to make it again!

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Bmonkey18

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Aug. 8, 2007

Awesome! Its a staple during the winter in our home now.

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tracemclark

Cooking Level: Expert

Home Town: Jasper, Texas, USA

Living In: Appleton, Maine, USA

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Reviewed: Jul. 17, 2007

loved it! this was a really hearty chowder. i like mine more soupy so i added extra milk whenever i reheated a bowl. i wonder if it would work as well with chicken or some other meat...?

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KITTENONPILLOW

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Reviewed: Jul. 5, 2007

Rich, tasty, and delicious! NOT a "light supper" soup. Holds up to a crusty piece of french bread! Full belly and tons of leftovers!

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FIVEMJS

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: May 20, 2007

I absolutely LOVE this recipe!! I now make it every Christmas Eve and my family really loves the flavor of this chowder. It is requested all the time! Thanks so much for the wonderful recipe.

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Nicole B.

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: May 3, 2007

Made this tonight, exactly as recipes is written. Everyone loved it. Even my 3 year old son. It is very rich, so I will try to make it again with lighter ingredients. Great recipe!!!!

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maryann

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Reviewed: Mar. 28, 2007

I made this chowder for a soupfest at my church. I have been asked for the recipe from everyone who tasted it and others who just heard about it. Everyone said it was the best chowder they had ever tasted. I used imitation lobster and Old Bay seasoning in place of the cayenne. I also doubled the recipe. It was SO easy to make, as well. Can't wait to experiment with other seafood in the recipe.

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Rita R.

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Reviewed: Mar. 11, 2007

I made this with chopped shrimp instead of crawfish, since I had the shrimp already. Comes out wonderfully rich and creamy. Only downside- not exactly healthy, but worth the indulgence every once in a while!

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aggiesgirl1945

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Feb. 15, 2007

The best part of the recipe... it comes together in an instant!!! Truly a wonderful, wonderful method. I turned this recipe into a seafood chowder by adding shrimp, tilapia and crawfish. Didn't want to use so much half and half, so I only used 0.5 cup. The remaining 2.5 C... I just used rice milk. Added paprika, b/c it seemed like it needed it, and red and green onions for some add'l depth of flavor. To save on a few cals I used Neufchatel cheese rather than regular cream cheese, cut the butter to 3 T.

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Shrinking Chef

Cooking Level: Expert

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Reviewed: Jan. 30, 2007

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.

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Sabrina T

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Reviewed: Jan. 8, 2007

This is excellent! I was looking for a recipe that would come close to a crawfish bisque served in a popular Cajun restaurant and this is IT. Warmly received by everyone I've made it for and that's been a lot of folks! Easy to sub crab or shrimp or combo of the two...

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Dec. 14, 2006

This was quite nice. I live in the UK and couldn't find plain potato soup so I used potato and leek soup. Also, you can find crawfish here fairly easy as well, which is nice.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2006

Delicious and easy to make! I used crab due to not being able to find crawfish in my market. It turned out fabulous!

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Tyler's Mom

Cooking Level: Expert

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Reviewed: Nov. 8, 2006

UNBELIEVEABLE!! I was leary of all the cream soups in it-BUT A+++++!!! Thanks so much!! Edit**I have made this countless times since I first reviewed it & have made it better & better each time! I only use 1/4 cup of butter for the whole recipe-when I saute the green onions I add mince red pepper & chopped fresh mushrooms & also garlic powder, fresh parsley, Old Bay, & cayenne. I prepare the "soup" base as directed, but double the cream cheese, use 1 pint of half & half & about 2-3 cups of skim milk. I have used a variety of seafood in it & we have found that we like a lb of shrimp & 2 lbs of snow crab meat the best. This recipe is soooooo good!! I really cant thank you enough for posting it!!

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LYNDERAE

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Reviewed: Oct. 4, 2006

This was amazing. My boyfriend who is somewhat of a chowder connoisseur absolutely loved this. We live on the Oregon coast so he’s tried many different kinds of chowder at all of the finest restaurants but he says hands down this was the best he has ever had! Our market didn’t have crawfish so I had to use scallops which meant I didn’t try it, but it smelt wonderful. I will defiantly make this again, and again, and again.

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katsiss

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Reviewed: Oct. 2, 2006

WONDERFUL!!!! My husband doesn't like crawfish that much, but this recipe is requested by him. Everyone thinks I slave for hours making it....and I don't tell them any different :)

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Tracy

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Reviewed: Sep. 23, 2006

This is the best recipe on this site. You can put anything in it and it makes it better. I have found that the chunkier the better. Thank you very much for posting it.

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Andy

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Crawfish Chowder

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