Crawfish/shrimp Corn Chowder

1 review, 4 star(s). 100% would make again

Ready in 1 hour

Easy version of great Louisiana soup


1 package Crawfish tails or Shrimp
1 package Frozen corn
1 12-oz can Cream of celery soup
1 can (12 oz) Cream of mushroom soup
1 cup Green onion; chopped
1 cup Half-and-half cream
1 stick Butter
1/4 teaspoon Liquid Crab Boil
1 teaspoon Tony's Seasoning or Old Bay

Original recipe makes 6



Combine Cream of Celery soup, Cream of Mushroom soup and half & half in a dutch oven. Stir until well blended. Add corn and bring to a boil, stirring continuously. Reduce heat and simmer on low.

Melt butter in separate large frying pan. Add chopped green onions and saute. Add crawfish tails (you can also use shrimp or lump crabmeat, or all of them) and cook until warm.

Add seafood and onion mixture to soup and stir until blended well.

Add crab boil and seasoning then stir. Cover and simmer for 20 minutes.

Serve with warm French bread.

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Calories Per Serving: 309 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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kageytoo 6y ago

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