Crawfish and Corn Soup Recipe -
Crawfish and Corn Soup Recipe
  • READY IN 1 hr

Crawfish and Corn Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
  2. 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.
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Reviews More Reviews

Mar 28, 2008

Okay....I've been choosing and cooking some really great recipes from for a couple of years now, but have never reviewed one. However, this recipe is one of the most fantastic yet and deserves all 5 stars. Changes... used fresh corn scraped off the cob in dish, 1/4 cup water, cover, and steam in microwave. (still used 1 can cream corn) Also added 1 pint of heavy cream, left out the creole seasoning, added 1 1/2 capfuls of liquid crab boil. Got an "OH MY GOSH, MOM, FORGET THE GUMBO, YOU'LL BE COOKING THIS ALL THE TIME" FROM MY 2 DAUGTHERS. ENJOY!!!!

Nov 30, 2010

I am always looking for crawfish recipes, and this one is great!!! I usually add some red peper flakes for heat but otherwise made according to directions.

Apr 08, 2007

We are from New Orleans and usually have corn and crab, but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato, and corn that has been removed from the cob - with the corn milk. Extra seasoning was a MUST. A spoon of liquid Crab Boil makes it really New Orleans! If your grocery doesn't have it, try for many authentic treats & tastes of New Orleans.

Oct 01, 2006

I am from South Louisiana and have just recently ate this dish for the very first time at a restaurant. I absolutely loved it and wanted to learn how to make it. I just made it and all I did different was added a ton more seasoning. Next time I will also remember to buy unsweetened corn. I had to add alot of salt because the corn was really sweet. Other than that my fiance loved it and so did I.

Nov 22, 2010

Love it!!!! Made a couple of changes, such as adding crab boil and more seasoning, but it was great!!!! Thanks for helping me try something new!

Sep 20, 2010

My mother-in-law and husband loved it. I made one addition though. We had potatoes left over from the crawfish boil so I cut those and added them to the pot. This was perfect for the leftover crawfish!

Apr 05, 2011

Great recipe! I am born and raised in south Louisiana and I have never eaten corn and crawfish soup but I am trying to instill our heritage in my kids and trying to cook more authentic Cajun food...My husband who isn't from here absolutely loved it and the kids did too.. This one will go in my personal recipe collection! Thanks for sharing this!

Aug 25, 2007

We loved this soup! I used the crawfish from our boil that I had frozen and it was perfect! It added another layer of flavor. I used regular corn without added sugar and semi pureed it instead of the cream style corn. As suggested, I added a couple of caps of Zatarain's liquid boil and it was fabulous. I think I will try this with shrimp.


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 789 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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