Reviewed: Nov. 14, 2002

YUMMY ! I only had a 12oz. bag of crawfish tail meat so I used that with the liquid and the chowder came out wonderful. I am going to make it for Christmas Eve. THANK YOU !!! Suzanne.

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Suzanne

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 10, 2002

This is an excellent chowder. Due to the exorbitant price of crawfish, I used two pounds of shrimp and to lighten up a little, we used the fat free half and half. It took overnight in the frig for the flavors to completely meld. This is definitely a keeper.

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DIANEM527

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Reviewed: Aug. 28, 2002

i love this recipe! i fixed it for my husband & mother, and they both loved it. it is easy and quick to fix, a plus for me in trying new dishes! i recommend it for anyone who likes chowder. i have even thought about putting a different meat in it instead of crawfish to change it up and have it more often. thanks for providing a great recipe!!

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POOHSTEPHENS

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Reviewed: Jun. 3, 2002

I had my Louisiana family in town and made this and everyone LOVED it, including my 1 and 2 year olds. I did half cream and half milk, but other than that I did exactly the same. What a yummy new way to use crawfish, coming from a Louisiana Girl....that is a HUGE compliment! Thanks

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Ashley

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Reviewed: Dec. 8, 2001

It was so easy to make and full of flavor, I haven't tasted crawfish chowder this good in a while and I made it in my own kitchen!

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JESSRB

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Reviewed: Aug. 26, 2001

I had never had crawfish before but this recipe sounded really interesting so I decided to give it a try. All I can saw is WOW. This recipe is so delicious, simple to make and my wife can never make enough of it. I am kinda wondering if imitation crab meat might be substitued for the crawfish.

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