Crawfish (Shrimp) and Corn Soup

"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."
 
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Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Fantastic recipe. I live in the New Orleans/Baton Rouge area. This is as good as any I have had around here. I suggest fresh garlic though instead of the powder and make a double batch and add a pound of lump crab meat as well.
     
  2. Excellent!! I used evaporated milk instead of 1/2 and 1/2, one can of potato soup, used fresh garlic because I needed to use it up and left out the green onions...this is so good! I'll be making this often. Thanks for sharing.
     
  3. We had some leftover crawfish tails from a crawfish boil, and my husband had wanted me to use it for crawfish & corn soup. I couldn't find my shrimp & corn soup recipe (I have since found it, of course!) so used this one. I was hesitant at first because of all the canned soups, which I prefer to cook without. But I though, what the heck, I'll give myself a break! I wasn't disappointed. This is an easy recipe and tastes good. I am not a fan of crawfish, so I only had one bite with an actual crawfish in it. But I would happily make and eat this as a vegetarian soup for a quick meal. (I ate most of mine tonight after removing the crawfish :-) ) I used frozen (yellow whole kernel) corn instead of canned shoepeg, and I added a little bit of water and some skim milk to make up for the loss of liquid from the canned corn. Even before the Tony's & Tabasco, this was very good. I think next time I make my "famous" corn chowder, I might add 4-8 oz. of Philly. That was a good addition.
     
  4. Awesome soup!! I have made it at least 50 times. I love mushrooms so I usually double the recipe and add about 2lbs of them.
     
  5. This recipe was so easy and the taste was great. I did not use the mushrooms. I used Fat Free Cream Cheese and Half & Half. I also used sweet yellow corn.
     
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Tweaks

  1. Excellent!! I used evaporated milk instead of 1/2 and 1/2, one can of potato soup, used fresh garlic because I needed to use it up and left out the green onions...this is so good! I'll be making this often. Thanks for sharing.
     
  2. I may have done this already, just in case. This is a wonderful and easy recipe. My husband is a manly man and likes lots of meat so I added 6 oz of crab claw meat. Substituted white and yellow sweet corn for the shoepeg corn. Fix this and your hubby will love it and love you, too. Thanks.
     

RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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