Crawfish chowder recipes

A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.

Looking for the best soup recipes? Try cooking this Louisiana crawfish bisque. Use cream of potato soup, cream of mushroom soup, yellow corn, white corn, and crawfish tails to cook this quick and easy seafood bisque for an easy dinner recipe.

A creamy, thick, hearty crawfish chowder made with bacon, potatoes and onions. This traditional soup can be made quickly and feed a crowd easily. Perfect for dipping temperatures and potlucks! Learn how to make this

When it comes to heartwarming comfort food perfect for any season, Crawfish and Corn Chowder stands out. This dish is a celebration of flavor, combining sweet corn with the unique taste of crawfish in a creamy soup base, making it a beloved choice for both quiet evenings and festive gatherings. […]

Now I am sure I don’t have to tell you but there is nothing that can be a good bowl of chowder, Crock-Pot Crawfish Chowder is perfect. Now if only everything co…

A creamy, thick, hearty soup made with bacon, potatoes, onions and crawfish. This traditional soup can be made quickly and can feed a crowd easily. Perfect for dipping temperatures and potlucks!

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.

An authentic Cajun Crawfish Stew, made with standard ingredients that most folks use 'down the bayou' to make a crawfish stew.

My grandmother made the best corn and crawfish chowder, period! Many times I sat at her kitchen table peeling Belle River crawfish, pulling husks and silk from the freshly picked corn. She would then remove the kernels from the cobs and the secret to her tasty recipe was revealed. She would boil the corn cobs with the crawfish heads in a large pot, seasoned with a little crab boil, yellow onions, celery, garlic and one hot pepper. This amazing aroma wafted through her house! She would strain…