Introduction: Crawfish Soup (Chowder)

Creamy Crawfish Corn Chowder is a hearty dish that goes a long way. If you like real cajun food, this is a great one to try. Don't worry about making too much because it freezes really well so you can freeze and thaw to enjoy at a later date. Please try this recipe, it is delicious.

Step 1: Ingredients

Ingredients

  • 3 Sticks of Butter
  • 3 Medium Onions chopped
  • 2 Bell Pepper chopped
  • 3 Celery Stalks chopped
  • 1 jalapeno pepper
  • 2 cloves of garlic
  • 1/2 cup flour
  • 4 - 14.25 oz. cans of whole kernal corn drained
  • 4- 14.25 oz. cups of cream style corn
  • 2 - 10 oz. cans of mexicorn
  • 1 - 10 oz. can mild Rotel
  • 1 - 16 oz. jar of alfredo sauce
  • 2 pints Half and Half
  • 2 1/2 pints Whipping Cream
  • 3 pounds peeled crawfish
  • 1 pound lump Crab meat
  • 1 gallon 2% milk
  • 3 tbps Nunu's or Tony's
  • 2 tsp Cayenne pepper
  • Season to taste at the end

Step 2: Cook the Onions, Bell Pepper, Celery and Garlic in the Butter Until Soft

Step 3: Stir in Flour to Make a Roux for a Minute or 2

Step 4: Add Milk, Half and Half, Whipping Cream, Alfredo Sauce, All Corn, and Rotel

Step 5: Stir, Reduce Heat to a Low Simmer, Cover and Cook for 1 Hour

Step 6: Add Crawfish and Crab Meat and Cook on Low for 15 - 20 More Minutes

Step 7: Season to Taste and Serve!

Comments

author
Addeludde (author)2016-05-05

Looks good. A bit of constructive critisism though. A "can" is not a very good measurement for an instuctable, Content may vary a lot between brands and between different countries.

author
Cajun Chef (author)Addeludde2016-05-05

That is true, I've used both, 14.25 and 16 ounce can of whole and cream style corn, the mexicorn is a 12 ounce can, the Alfredo is 16 ounces. I will fix all the measurements today, thanks so much for the feedback.

author
parisusa (author)2016-05-04

This sounds delicious! In Massachusetts we call it Chowdah! :)

author
Cajun Chef (author)parisusa2016-05-04

Thank you! :) I can hear it in that northern accent, I love it!

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