Best 3 Crawfish And Corn Soup Recipes

Indulge in the delectable flavors of Louisiana with our Crawfish and Corn Soup, a symphony of fresh crawfish, sweet corn, and aromatic spices. This hearty and flavorful soup is a true Cajun classic, embodying the essence of Southern comfort food. Savor the tender crawfish meat, the sweetness of corn, and the vibrant blend of spices that create a taste sensation like no other. Our collection of recipes offers a variety of options to suit every palate, from the traditional to the contemporary. Whether you prefer a classic roux-based soup or a lighter broth-based version, we have a recipe that will satisfy your cravings. Dive into the rich culinary heritage of Louisiana with our Crawfish and Corn Soup recipes, and experience the vibrant flavors of the bayou in every spoonful.

Let's cook with our recipes!

CRAWFISH AND CORN SOUP

Crawfish and Corn Soup image

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

Provided by LucyF

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 13

Ingredients

½ cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
¼ cup chopped green onion
4 cups milk
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
¼ teaspoon Creole seasoning
½ teaspoon Worcestershire sauce
1 dash pepper sauce (such as Frank's Red Hot®)
salt to taste
1 pound crawfish, peeled

Steps:

Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 36.2 g, Cholesterol 82 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 7.5 g, Sodium 749.9 mg, Sugar 9.8 g

CRAWFISH (SHRIMP) AND CORN SOUP

Crawfish (Shrimp) and Corn Soup image

Hubby had this soup in New Orleans when we were visiting friends. He loved it, and asked for the recipe. He has made it several times since then, usually when he is "on his own" for dinner (its very easy to prepare). Being a vegetarian--I've never tried it, so I don't have an opinion.

Provided by Dee514

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb crawfish or 1 lb fresh shrimp, cleaned
4 tablespoons butter
1/2 teaspoon garlic powder (or to taste)
1 cup chopped green onion
1 cup chopped mushroom (optional)
8 ounces Philadelphia Cream Cheese
2 (10 3/4 ounce) cans cream of potato soup
2 (11 ounce) cans white shoepeg corn
1 (10 3/4 ounce) can cream of mushroom soup
16 ounces half-and-half
tony cachere's creole seasoning
Tabasco sauce (to taste)

Steps:

In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
Soften cream cheese in microwave, and add to onions and mushrooms.
Lower heat to medium-low and add soups and corn, stir well.
Add crawfish or shrimp and half-and-half.
Season to taste with Tabasco sauce and Tony's Creole seasoning.
Cook for about 20 to 25 minutes.

CRAWFISH AND CORN SOUP

Crawfish and Corn Soup image

This is the creamiest, most delicious soup ever. It is super easy to make also. If you don't like crawfish, you can use crab or shrimp in its place. I've made it with all these types of seafood and it is still delicious.

Provided by Stacey Lawson

Categories Other Soups

Time 1h5m

Number Of Ingredients 13

Ingredients

1/2 c butter
2 Tbsp all-purpose flour
1 medium onions, yellow, medium
1/2 c green onions
4 c milk
2 can(s) cream corn (15 oz. cans)
1 can(s) whole kernel corn (15 oz. can)
1 can(s) cream of potato soup
1 tsp creole seasoning
1/2 tsp worcestershire sauce
2 caps full of zatarain's liquid crab boil
1 lb crawfish, peeled
salt (to taste)

Steps:

1. Melt butter in a large pot over low heat.
2. Gradually stir in flour.
3. Cook, stirring constantly to make a light roux, about 5 minutes.
4. Add onion, cook until wilted.
5. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
6. Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
7. Add crawfish, cook for 20 more minutes.
8. **If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.

Tips:

Use fresh crawfish. Fresh crawfish will give your soup the best flavor. If you can't find fresh crawfish, you can use frozen crawfish, but be sure to thaw them completely before using.
Don't overcook the crawfish. Crawfish only need to be cooked for a few minutes, or they will become tough. Add them to the soup at the end of the cooking process and simmer for just until heated through.
Use a flavorful broth. A good quality broth will make all the difference in your soup. Choose a broth that is made with real ingredients and has a rich flavor. You can use chicken broth, vegetable broth, or even fish broth.
Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to your soup. Use a variety of vegetables, such as corn, potatoes, carrots, celery, and onions.
Season the soup to taste. Once the soup is finished, taste it and adjust the seasonings to your liking. You may want to add more salt, pepper, or cayenne pepper.

Conclusion:

Crawfish and corn soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover crawfish. With its creamy broth, tender crawfish, and sweet corn, this soup is sure to be a hit with your family and friends.