After the Boil Soup (Crockpot)

8 generous bowls Prep: 20 m Cook: 3 h Total: 3 h 20 m Beginner
3.7/5 (3)
After the Boil Soup (Crockpot)
Ever wonder what to do with all the leftovers from your last crab/shrimp/crawfish boil? This creamy, cheesy crockpot soup transforms leftover seafood, corn, potatoes, and sausage into comfort food magic. Just toss it all in and let it cook.

Ingredients

8 servings servings
  • 1 can (10.5 oz) Cream of Mushroom Soup
  • 1 can (10.5 oz) Cream of Onion Soup
  • 1 can (10.5 oz) Southwest Pepper Jack Cheese Soup
  • 8 oz (1/2 of a 16 oz box) Velveeta Cheese, cut into cubes
  • 1 quart Half & Half
  • 2-3 cups leftover seafood from boil (crawfish, shrimp, crab — peeled & shelled)
  • Optional

Step-by-Step Instructions

  1. If using corn, remove kernels from the cob, and dice potatoes, sausage, carrots, mushrooms, garlic, etc. into small pieces.
  2. Put all of the leftover vegetables and sausage (if using) in a large crockpot along with the cream soups, Velveeta cheese, and half & half. Stir to combine.
  3. Cook on high for 2 to 3 hours, stirring occasionally, until cheese is fully melted and vegetables are tender.
  4. Add the seafood and continue cooking for 1 more hour until soup is hot and creamy. (Don’t add seafood too early or it will get rubbery.)

Common Problems and Solutions

Q: Can I use fresh seafood instead of boil leftovers?

A: Absolutely! Just cook your seafood through first. The beauty of this recipe is using what you already have, but fresh works great too.

Q: My soup is too thick, what should I do?

A: Add more half & half or some seafood stock to thin it out. Start with 1/2 cup at a time until you reach your desired consistency.

Tips and Techniques

The longer this sits in the crockpot (without overcooking the seafood), the more the flavors meld together. If you’re cooking on high for 3-4 hours, add the seafood in the last hour to prevent it from getting rubbery. Vegetables can go in from the start.

Ingredient Substitutions

  • Southwest Pepper Jack Cheese Soup: Regular cream of chicken or potato soup
  • Velveeta cheese: Any good melting cheese like American cheese or shredded cheddar
  • Half & Half: Whole milk or a mix of milk and heavy cream

Equipment Needed

  • Large crockpot (6-quart minimum)
  • Knife and cutting board for dicing vegetables

Historical Context

Seafood boils are a cornerstone of Louisiana social gatherings, and resourceful cooks have always found creative ways to use every last bit. This crockpot soup is a modern take on that waste-nothing tradition.