Crawfish and Corn Chowder
Prep time
Cook time
Total time
For a thicker chowder, use 4 cups of stock instead of 5
Recipe type: Soup
Cuisine: Cajun
Serves: 8
  • 4T unsalted butter
  • 4 slices of bacon, cut into small pieces
  • 2 cloves of garlic, minced
  • ½ cup AP flour
  • 3 ribs of celery, peeled and diced
  • 1 medium spanish onion, diced
  • 1 green bell pepper, diced
  • ½ cup dry white white
  • 4 - 5 cups corn stock
  • corn kernels from 8 cobs
  • ½ tsp Worcestershire sauce
  • 8 medium-small yukon gold potatoes (about 1lb)
  • reserved corn kernels
  • 1 lb frozen crawfish tails
  • 1 cup half and half
  • salt and freshly cracked black pepper, to taste
  1. In a bowl, mix together the crawfish tails with 1½ cups of cold water. Let sit for 15 minutes and then drain, reserving the juice and tails separately.
  2. melt 4 T unsalted butter in a large pot
  3. add the bacon and sauté until brown and crispy, stirring regularly over medium low heat.
  4. Add the garlic and cook for about 10 seconds so it’s no longer raw.
  5. Add the flour and whisk vigoursly to avoid clumping. Stir for 5 minutes to cook out the raw taste of the flour.
  6. Increase the heat to medium and add the chopped onions, peppers and celery. Season with salt and pepper. Saute until tender, about 10 minutes. (It will be very dry at this stage. That’s ok)
  7. Mix together the white wine and crawfish juice and deglaze to release the sticky bits at the bottom of the pot. Mix well to form a paste. Cook for about 15 minutes to cook off the wine. It should be very thick.
  8. Season with salt and pepper and stir often to prevent scorching. Add wostershire.
  9. While stirring constantly, slowly add the corn stock ½ cup at a time. Bring to a boil. Reduce to a simmer and add the potatoes and corn. Cook at a simmer, covered, for about 20 minutes.
  10. Scoop about ⅓ of the soup and place in a blender. Blend on medium until smooth. Pour back into the pot. Stir.
  11. Add the cream and crawfish tails at the end and cook for 5 minutes. (The crawfish tails are already cooked, so they just need to be reheated at this point).
Recipe by A Sue Chef at