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Crawfish Chowder

Creamy chowder with crawfish, corn, potatoes, and all of the Cajun flavor!
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Prep Time 20 minutes
Cook Time 20 minutes
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.