Corn and Crawfish Chowder Soup

8 generous bowls Prep: 15 m Cook: 50 m Total: 1 h 5 m Beginner
5.0/5 (9)
Corn and Crawfish Chowder Soup
Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it’s pieces of vegetables and seafood in a creamy base with corn, potatoes, and the holy trinity.

Ingredients

8 servings
  • 1 stick - 8 tbsp - butter or margarine
  • 2 tbsp flour
  • 1 onion, chopped
  • 1 to 2 lbs peeled crawfish tails
  • 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
  • 2 tsp Cajun seasoning
  • Pepper to taste
  • 4 medium red potatoes parboiled (optional)

Step-by-Step Instructions

  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, approximately 15 minutes.
  2. Add both cans of corn, milk, and potato soup and blend well. Add potatoes if using and add Cajun seasoning and pepper to taste. Cook for 30 minutes over medium to low heat, stirring occasionally to prevent scorching.
  3. Add the crawfish, parsley and green onions and cook for 10 minutes more. Garnish with parsley and smoked paprika - serve and enjoy!
  4. Shrimp and crab meat may be added or substituted.

Common Problems and Solutions

Q: Why is my chowder too thin?

A: If your chowder is too thin, let it simmer uncovered for an additional 10-15 minutes to reduce and thicken. You can also add an extra can of cream of potato soup or mash a few of the potato pieces to release their starch.

Q: Can I make this ahead?

A: Yes, you can make this a day ahead. The flavors actually improve overnight. Just reheat gently over low heat, stirring frequently, and add a splash of milk or cream if it's too thick.

Q: Why does my seafood get rubbery?

A: Don't overcook the seafood. Crawfish, shrimp, and crab only need about 10 minutes at the end. Add them when the soup is almost done and cook just until heated through.

Tips and Techniques

For the best flavor, use fresh Louisiana crawfish tails when in season. If using frozen crawfish, thaw completely and drain well before adding. The butter and flour base at the beginning creates a light blonde roux that adds richness and helps thicken the chowder.

Ingredient Substitutions

  • crawfish tails: shrimp, lump crab meat, or a combination
  • cream of potato soup: 1 cup mashed potatoes or 2 extra parboiled potatoes, mashed
  • milk or cream: half-and-half for a middle option, or use all milk for lighter version
  • butter: olive oil or vegetable oil

Equipment Needed

  • Medium to large saucepan or Dutch oven
  • Wooden spoon for stirring
  • Knife and cutting board

Historical Context

Chowder came to Louisiana through French Acadians who adapted traditional fish chowders to include local Gulf seafood and sweet corn. The distinction between bisque and chowder matters to Cajun cooks - bisque is pureed smooth, while chowder stays chunky with visible pieces of seafood and vegetables.