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Sep 1, 2009 02:25 PM

Crawfish and corn chowder recipe w/o condensed soups

I'm looking to get rid of a surplus of crawfish tails in my freezer and can't find a recipe for crawfish and corn chowder that doesn't involve condensed soups/cream cheese/creamed corn/etc. Can anyone help me out with a reliable recipe? I could also adapt a good shrimp and corn chowder recipe.

Then again, if someone has a really, really good recipe and reason to use condensed soups in this chowder, I'm not so fancy that I would refuse it. Thanks!

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  1. why not adapt a clam chowder recipe?

    cook off some bacon or salt pork. saute some onions, bay leaf, thyme, maybe carrot and celery in the fat. add stock to the pot and the crawfish. simmer. add cream and corn. maybe steamed diced potatoes. you could puree some of the liquid with some of the corn for a creamier consistency. finish with salt and pepper. simple.

    1. I use a variation of this recipe for cajun shrimp and corn chowder:

      I think it would be wonderful with crawfish tails instead of shrimp!
      Here are my revisions to the recipe:
      1. I use my own cajun seasoning blend (no salt
      )2. Skip the veggie bouillon cubes
      3. I add about 1 tsp. Minor's chicken base to the boiling water
      4. Add some minced celery and red bell pepper (saute w/ the onion)
      5. I prefer 1/2 n 1/2 to heavy cream

      Hope this is what you're looking for!

      1. Just make a regular corn chowder recipe and then add the crawfish. This way the fresh corn will shine as well as the crawfish. I recently made a corn chowder from epicurious.

        It was so good, I made it twice in one weekend( once to eat and once for a full batch to freeze for the winter). It had red bell pepper and sweet potato in it( left out the sweet potato). I just went to look for the recipe, but can't find it. But, there are a myriad of corn chowder recipes over there. Go have a look!!

        1. My favorite corn chowder, which is great with crab, so I think would be equally good with crawfish.

          Saute 2-4 slices bacon. Remove crisp bits and saute one diced onion (yellow) and one red bell pepper until softened. add one cubed potato and one quart broth. Simmer until potato is tender. Taste for seasonings. You can also add bay, thyme or other herbs when you add potato. Add corn from about two ears and cook a few minutes. Then puree. Return to pan and add another two ears' worth of corn. You can add cream for richness, thin with broth if needed. This is a very flexible recipe in terms of amounts. Serve by pouring over crawfish in bowl. can garnish with: cheese, sour cream, cilantro, minced jalapeno, etc.