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. It also usually includes milk, half-half  or cream, and gets some of its thickness from hearty vegetables, like potatoes.

Ingredients

• 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)

Directions