Crawfish Chowder

Maybe it was the biscuit beignets, or because it’s Mardi Gras season, but I’m keeping in the same theme and sharing this delicious crawfish chowder recipe.

This recipe holds a little story behind it.

Years ago, a family friend shared his crawfish chowder with us. It’s a local favorite and one of those recipes that instantly became a regular on our table. Over time, I found myself making small tweaks here and there, adjusting ingredients and flavors to fit our family and what we had on hand. Little by little, it became the version you see here today.

Before sharing it here, I reached out to him to make sure he was okay with me posting a recipe inspired by his original. He encouraged me to share it and mentioned it had been shared with him around 20 years ago and had been changed and passed along more times than he knew. That’s such a special part of sharing recipes- that person can take it and make it their own, but they’ll still think of the one that shared it with them originally. I love the connection that brings.

So while this is not his exact recipe, it is lovingly inspired by it. When we cook this chowder, I’ll always think of, and be thankful for, the friend and the recipe that it came from.

Crawfish Chowder

Creamy chowder with crawfish, corn, potatoes, and all of the Cajun flavor!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: Soup

Ingredients Method

Ingredients

  

• 8 potatoes, peeled and diced I have used whichever I had on hand, russet, red, or gold.
• 2 cans corn I usually use frozen sweet corn since it's what I have available.
• 1 can cream of mushroom soup
• 8 oz cream cheese
• 1 stick butter
• 1 quart half and half
• 1 bundle of green onions chopped
• 2-3 packs of crawfish tails with liquid
• 2 tbsp Cajun seasoning I use Slap Ya Mama seasoning so you may want to adjust the amount based on your choice. some are spicier and saltier than others.
• 1/2 tbsp Old Bay seasoning
• 1 tsp Zatarain's shrimp boil liquid concentrated *Optional, but I feel it adds more flavor.
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp celery seed

Method

 

1. Bring peeled and diced potatoes to a boil for 5-6 minutes, drain.
   
2. Add corn, cream of mushroom soup, half and half, and cream cheese to a large pot.
   
3. Add par-boiled potatoes
   
4. Add seasoning, be sure to taste as you go and remember that the crawfish and liquid will add seasoning as well!
   
5. Melt butter in a large skillet and sauté green onions until soft and fragrant. Add crawfish and liquid until simmering, stirring frequently. Add to soup mixture
   
6. Simmer on medium-low, stirring frequently until hot.