Crawfish Chowder

Crawfish Chowder

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STKA 0

"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."
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Ingredients

45 m servings 395 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

209
  1. 262 Ratings

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Most helpful positive review

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...

Most helpful critical review

With the exception of crawfish for crab, this is the exact same recipe for a crab corn chowder I got from a friend. Spice it up with cayenne or Tabasco sauce. It needs a kick to take it over t...

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...

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...

I doubled the cream cheese and corn, as a previous reviewer mentioned and used Old Bay Seasoning instead of cayenne. Also, I used one medium yellow onion, 5 small red potatoes (diced), fresh m...

I discovered this recipe on your web-site about 3 years ago. I have made this dozens of times. This is the most requested recipe I have ever had. When asked what I should bring, this is the d...

I've made this twice now. Both times this chowder received raves from my family and my friends. I haven't changed the recipe a bit - I just doubled it because everyone goes back for seconds (a...

I was very pleased with this recipe; however, I made a few substitutions (Smart Balance for the butter, 98% fat free cream of mushroom, fat free cream cheese, fat free half & half), omissions (...

This is absolutely the best crawfish chowder ever! Everytime I make it I get rave reviews and everyone wants the recipe. I also add about 2 large red potatoes, parboiled and cut in small pieces...

With the exception of crawfish for crab, this is the exact same recipe for a crab corn chowder I got from a friend. Spice it up with cayenne or Tabasco sauce. It needs a kick to take it over t...

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!!!!