Recipe by STKA
"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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green onions, chopped
frozen crawfish, cleaned
2 (10.75 ounce) cans
condensed cream of potato soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (15.25 ounce) can
whole kernel corn, drained
cream cheese, softened
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.
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 the top!
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.
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 mushrooms, and 1 lb ground italian sausage all fried separately in a pan (w/ butter if needed) and Old Bay Seasoning and added to the soup. Instead of using 2 lbs of crawfish, i used 1 lb. If using sausage, 1 lb is plenty!
My husband said it was the best chowder he has ever had. I agree!
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 (and thirds).I'm from Louisiana so I am particular about my crawfish - this passed all my tests for a delicious use of Louisiana crawfish! Thanks Tina!
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 dish of choice. The only thing I do differently, is that I double the amount of cream cheese and the corn. I have made it exactly as the recipe shows and it's still REALLY GOOD. Being from Louisiana, crawfish may be more attainble for me. I have also made this dish with shrimp and crabmeat and it is still DELICIOUS.
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 (green onions), and additions (imitation crab meat, broccoli, and garlic powder). I would definitely make this again, except I would add more half & half to increase creaminess.
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 + about 1/2 cup dry sherry at the end! If you have a super Walmart nearby, you can get the crawfish meat, cleaned and packaged in 12oz packets.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 247
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