Best 12 Crawfish Chowder Recipes

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Crawfish chowder, a timeless culinary delight, captivates taste buds with its rich, flavorful broth and tender morsels of succulent crawfish. This hearty and comforting soup, deeply rooted in the traditions of Louisiana cuisine, has become a beloved dish across the globe. Whether enjoyed as a leisurely meal or a warming comfort food on chilly evenings, crawfish chowder offers a symphony of flavors that are sure to delight and satisfy. In this comprehensive guide, we will embark on a culinary adventure to explore the intricacies of crafting the perfect crawfish chowder, uncovering the secrets to a truly exceptional dish.

Here are our top 12 tried and tested recipes!

CRAWFISH CHOWDER



Crawfish Chowder image

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.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds 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
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

CRAWFISH CHOWDER



Crawfish Chowder image

When we go to the beach, there is one resturant that we always go to for their crawfish chowder. I found this recipe online and it's a very close match. I usually leave out the optional shrimp and add in more crawfish tails.

Provided by Dreamgoddess

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

3 slices bacon
1 tablespoon butter
1/2 cup onion
1/2 cup celery
1/2 cup green onion, chopped
1 1/2 cups shrimp stock
1 (15 1/4 ounce) can corn, drained
1 (14 3/4 ounce) can creamed corn
1 large potato, diced and cooked
1 lb crawfish tail, cooked and peeled
1/2-1 lb shrimp, cooked and shelled (optional)
2 cups heavy whipping cream
1 teaspoon creole seasoning
1/2 teaspoon salt
1/2 teaspoon butter
1/8 teaspoon cayenne
fresh parsley

Steps:

  • Cook the bacon in a frying pan; drain on paper towels and crumble when cooled slightly.
  • Put the bacon grease in a dutch oven.
  • Add in the butter, onions, celery and green onion; saute until soft.
  • Add the shrimp stock, corn and potatoes.
  • Bring to a boil and then simmer until the potatoes are tender.
  • Add in the crawfish (and shrimp is using).
  • Simmer until heated through.
  • Add in the whipping cream and seasonings.
  • Simmer about 10 minutes for the flavors to meld.
  • Just before you get ready to serve, add in the butter, cayenne and parsley.
  • Ladle into bowls and sprinkle each serving with the crumbled bacon.

Nutrition Facts : Calories 819.8, Fat 53.4, SaturatedFat 30.9, Cholesterol 297.3, Sodium 828.1, Carbohydrate 65.9, Fiber 6.9, Sugar 10.8, Protein 28.1

CORN CRAB & CRAWFISH BISQUE OR CHOWDER



Corn Crab & Crawfish Bisque or Chowder image

This recipe is very easy to make and tastes amazing. Don't use Chinese crawfish! If you can't find Louisiana crawfish, substitute with shrimp. This recipe does not have the crawfish boulettes, or stuffed crawfish heads, which is how this is cooked for everyday meals. For special occasions and holidays the boulettes are...

Provided by Donna Graffagnino

Categories     Cream Soups

Time 1h30m

Number Of Ingredients 19

2 lb russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 c + 2 tbsp. flour
16 oz homemade or low sodium canned chicken broth
2 can(s) creamed corn
1 can(s) whole kernel corn, drained
1 bunch green onions, sliced thin and divided
1 small onion, minced
1 celery stalk, minced
1 tsp garlic, minced
1/2 bell pepper, diced
1 c heavy cream
1 c milk
1/4 c sherry
1/2 tsp lea & perrin worchestershire sauce
1 lb crawfish tails w/fat (louisiana crawfish - don't use chinese)
1 lb lump or special claw crabmeat, picked through for shells
1/2 tsp cayenne pepper (or more to taste)
salt, & white pepper, to taste

Steps:

  • 1. Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds.
  • 2. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, or until the roux just starts to slightly darken. Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • 3. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • 4. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • 5. *NOTES: Remember - if you can't get Crawfish, use Shrimp instead. Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. *CHOWDER: Cook 2 lbs. peeled and diced russet potatoes and 1 Tbsp. salt in saucepan, in milk just enough to cover potatoes, then set aside. Coarsley smash potatoes leaving small chunks and add to pot along with the chicken broth, milk and cream. Follow remaining directions through the end of the recipe.

COURTNEY'S CRAWFISH CHOWDER



Courtney's Crawfish Chowder image

A chunky and creamy crawfish soup with a Cajun kick!

Provided by Courtney Robertson Young

Categories     Soups, Stews and Chili Recipes     Chowders

Time 55m

Yield 10

Number Of Ingredients 14

2 cups finely diced potatoes
1 cup chopped onion
1 cup chopped celery
¼ cup butter
5 bay leaves
1 teaspoon dried thyme
½ cup water, or as needed
½ cup butter
½ cup all-purpose flour
4 cups half-and-half
4 teaspoons Cajun seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 (12 ounce) package cooked and peeled whole crawfish tails

Steps:

  • Place potatoes, onion, celery, 1/4 cup butter, bay leaves, and thyme in a large saucepan with water. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes.
  • Melt remaining 1/2 cup butter over medium-low heat. Whisk flour into melted butter for 2 minutes; slowly whisk half-and-half into flour mixture and season with Cajun seasoning, salt, and black pepper. Whisk continuously to prevent boiling until mixture is thickened. Stir in potato mixture and crawfish tails; cook, stirring constantly, until heated through, about 5 minutes.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 17 g, Cholesterol 107.7 mg, Fat 25.5 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 15.8 g, Sodium 830.1 mg, Sugar 1.3 g

CRAWFISH CHOWDER



Crawfish Chowder image

Make and share this Crawfish Chowder recipe from Food.com.

Provided by gailanng

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup butter, divided
1/2 bunch green onion, chopped
1 garlic clove, minced
2 lbs frozen peeled crawfish tails, thawed (do not drain)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (15 1/4 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream or 2 cups heavy cream
black pepper or cayenne pepper
salt, if necessary
crumbled bacon (optional)

Steps:

  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and garlic 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.
  • 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 pepper and adjust with salt, if necessary. Bring to a low boil, and simmer 5 minutes to blend flavors.
  • Top with crumbled bacon, if desired.

CRAWFISH CHOWDER RECIPE - (4.1/5)



Crawfish Chowder Recipe - (4.1/5) image

Provided by á-10847

Number Of Ingredients 11

Serves 6
2 tablespoons and 1-1/4 teaspoons butter
1/4 bunch green onions, chopped
1/4 cup and 2 teaspoons butter
1-1/4 pounds frozen crawfish, cleaned
1-1/4 (10.75 ounce) cans condensed cream of potato soup
5/8 (10.75 ounce) can condensed cream of mushroom soup
5/8 (15.25 ounce) can whole kernel corn, drained
2-1/2 ounces cream cheese, softened
1 cup and 3 tablespoons half-and-half cream
1/4 teaspoon cayenne pepper

Steps:

  • 1. Melt 2 tablespoons and 1-1/4 teaspoons 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 1/4 cup and 2 teaspoons 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.

CORN CRAB AND CRAWFISH CHOWDER



Corn Crab and Crawfish Chowder image

Make and share this Corn Crab and Crawfish Chowder recipe from Food.com.

Provided by Mebriella

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs russet potatoes, peeled and cubed (only for chowder)
1/2 lb bacon, fried crisp, drained and crumbled
1/2 cup flour, plus
2 tablespoons flour
16 ounces low sodium chicken broth
2 (14 3/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup green onion, sliced thin and divided
1 small onion, minced
1/2 cup celery, minced
1 teaspoon garlic, minced
1/2 bell pepper, diced
1 cup heavy cream
1 cup milk
1/4 cup sherry wine
1/2 teaspoon Worcestershire sauce
1 lb crawfish tail, with fat (louisiana crawfish, don't use chinese)
1 lb lump crabmeat, picked through for shells
salt
white pepper
red pepper

Steps:

  • Fry bacon, drain & crumble & set aside.
  • Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
  • When onions are clear stir in the garlic and saute for 30 seconds.
  • Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
  • Add chicken stock, milk and heavy cream then simmer until desired consistency.
  • Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
  • Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
  • Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
  • NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.

Nutrition Facts : Calories 631.2, Fat 27.8, SaturatedFat 12.3, Cholesterol 168, Sodium 1051.8, Carbohydrate 64.6, Fiber 6, Sugar 7.1, Protein 34.3

CRAWFISH BOIL CHOWDER



Crawfish Boil Chowder image

I made this up after looking at all the leftover corn and potatoes (and crawfish) from our last crawfish boil. The leftovers just screamed "USE US!" so I did. I usually have leftover Andouille, onion, garlic, corn, and potatoes in addition to the crawfish. If I have other stuff leftover, like mushrooms, I throw that in the stock. The good thing is, if you had anybody worth his salt actually doing the boiling, all that residual spice from the boil will come out in the chowder, so you shouldn't have to season at all!

Provided by spaghetti_soprano

Categories     Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 lbs crawfish, heads and shells
8 cups water
1 cup andouille sausage, diced (from boil)
1/2 cup chopped onion (from boil or fresh)
1/2 cup chopped garlic (from boil or fresh)
8 cups crawfish stock (see above)
3 cups corn, cut from cob (from boil)
3 cups unpeeled potatoes, chopped (from boil)
1 -2 lb crawfish tail meat (from boil)
2 cups heavy cream
1/2 cup chopped parsley

Steps:

  • Make stock by peeling all your crawfish. Reserve tails for later, and throw all the peelings into a stock pot. Cover with about 8 cups water, bring to boil and simmer for about 20 minutes. Strain through fine mesh strainer and discard solids.
  • Brown sausage in large stock pot, add onions and garlic, sauté til translucent. Add stock and bring to boil, simmer for 20-30 minutes.
  • Add corn and potatoes, bring back to simmer. Add crawfish and cream, heat through. Check seasonings.
  • Stir in parsley.
  • Serve with hot bread and enjoy!

Nutrition Facts : Calories 612.9, Fat 33.4, SaturatedFat 18.9, Cholesterol 396.6, Sodium 243.6, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 44.4

CRAWFISH CHOWDER WITH CRAWFISH BEIGNETS



Crawfish Chowder with Crawfish Beignets image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
6 cups vegetable oil, for deep-frying
2 eggs
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper

Steps:

  • In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
  • Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
  • In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.

CRAWFISH CHOWDER



CRAWFISH CHOWDER image

Categories     Soup/Stew     Fish     Sauté     Quick & Easy     Low Cal

Yield 16 Bowls

Number Of Ingredients 8

2 lbs. Crawfish Tail Meat
2 Bunches Green Onions
16 oz. Cream Cheese
1.5 Sticks Margarine
1.5 Pints Half-n-Half
2 Can Cream of Mushroom Soup
2 Can Cream Potato Soup
2 Can Whole Kernel Corn

Steps:

  • Saute Crawfish & Green Onions, then stir in the rest of the ingredients as follows, Cream of Mushroom Soup,Cream of Potato Soup,Whole Kernel Corn,then Margarine,& Half-n-Half,Cream Cheese, Cook until cream cheese is completely melted, Season to Taste with Tony Cachere's Creole Seasoning. Serve over Rice

LAURI'S CRAWFISH & SHRIMP CHOWDER



Lauri's Crawfish & Shrimp Chowder image

Being from Louisiana you have a lot of variations of recipes with crawfish and shrimp. This one is from my sister Lauri Stahl. Another family favorite for Christmas Eve or New Years Day!

Provided by Schelley Brown Francis

Categories     Chowders

Number Of Ingredients 12

1 chopped white onion
1 can(s) mushrooms
butter
garlic salt, to taste
2 bags frozen crawfish tails or one shrimp and one crawfish
tony's chachere's, to taste
pepper, to taste
2 can(s) baked potato with chives soup
1 large can cream style corn
1 pt half and half
8 oz pkg. cream cheese, sliced into chunks
1 roll garlic cheese, sliced into chunks

Steps:

  • 1. You will need a large skillet. Saute' chopped onion ( I use a bag of regular frozen onions), and mushrooms in butter. Add garlic salt to taste.
  • 2. Add in thawed and rinsed tails & Shrimp. Season with Tony's and pepper.
  • 3. Add soup, cream style corn, half and half, cream cheese, and the roll of garlic cheese. Mix and stir all together until heated and blended well.
  • 4. Note: This is great for cold days. You can serve over rice with garlic bread. Or just put it in a bread bowl! It also freezes well.

CRAWFISH CHOWDER



Crawfish Chowder image

Part of my family is from West virginia, so I try to come up with recipes that reflect my roots from the near south! This recipe was an instant hit with famiy that was visiting around Christmas time.

Provided by John Myers

Categories     Chowders

Time 1h20m

Number Of Ingredients 11

8 c chicken broth
2 lb crawfish
4 medium russet potatoes (cubed with skins on)
2 good size carrots (sliced into rounds)
1 12 ounce bag frozen pepper & onion blend
2 c corn (i buy the 16 ounce frozen corn)
2 c chopped turnip greens (fresh or frozen)
2 c heavy cream
1 c instant potato flakes, dry
1 Tbsp dried parsley
3 tsp old bay seasoning (or more to taste)

Steps:

  • 1. Place chicken broth in a large stock pot (I use a 7 quart cast iron dutch oven) over medium high heat. Add potatoes, carrots, and corn.
  • 2. In a large skillet also over medium high heat, Thaw crawfish and frozen peppers and onions. Once thawed, turn off heat and set skillet to the side. There will also be a lot of liquid in the skillet, save this as well!
  • 3. After carrots and potatoes have been cooked until tender, add the crawfish and peppers and onions with the liquid from the skillet to the stock pot. Stir well.
  • 4. Add the Turnip greens, Parsley and Old Bay seasoning and bring to a gentle boil. Turn heat to low and simmer for 15 minutes, stirring occasionally.
  • 5. Pour in cream and potato flakes. Stir well. Simmer five to ten minutes more. Serve hot with a hearty bread. Leftovers are even better the next day!

Tips:

  • Use fresh or frozen crawfish tails. Fresh crawfish tails are ideal, but frozen tails can also be used. If using frozen tails, thaw them in the refrigerator overnight or in a bowl of cold water for 30 minutes.
  • Season the chowder generously. Crawfish chowder is a flavorful dish, so don't be afraid to season it well. Use a variety of spices, such as cayenne pepper, paprika, and thyme.
  • Don't overcook the crawfish. Crawfish cook quickly, so be careful not to overcook them. Overcooked crawfish will become tough and rubbery.
  • Serve the chowder with your favorite toppings. Popular toppings for crawfish chowder include green onions, chopped parsley, and hot sauce.

Conclusion:

Crawfish chowder is a delicious and easy-to-make dish that is perfect for a casual meal. With its creamy broth, tender crawfish, and flavorful vegetables, this chowder is sure to please everyone at the table. So next time you're looking for a new soup recipe to try, give crawfish chowder a try. You won't be disappointed!

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