Corn and Crawfish Chowder Soup

  • Yield : 6 servings
  • Servings : 6 servings
  • Prep Time : 25m
  • Cook Time : 40m
  • Ready In : 1:5 h
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  • 1 stick margarine
  • 2 tbsp flour
  • 1 onion, chopped
  • 1 lb crawfish
  • 1 quart milk or cream
  • 2 cans cream corn
  • 1 (15 oz) can whole kernel corn
  • 1 (10 oz) can cream of potato soup
  • 1 small bell pepper, chopped fine
  • 1 stalk celery, chopped fine
  • 2 cloves of garlic, chopped fine
  • 1/2 cup chopped parsley
  • 1/2 cup green onion
  • Pepper to taste


Step 1

In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender.

Step 2

Add corn, milk, and potato soup and blend well. Add pepper to taste and the crawfish (I wash the fat off of the crawfish before adding). Cook for 40 minutes over medium heat, stirring to prevent scorching.

Step 3

Add the parsley and green onions and cook for 5 minutes more. Serve and enjoy!

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