Cream Of Crawfish Boil Soup Food

CRAWFISH CHOWDER

Crawfish Chowder image

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Provided by STKA

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 10

Number Of Ingredients 10

Ingredients

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

CREAM OF CRAWFISH BOIL SOUP

Cream of Crawfish Boil Soup image

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise.

Provided by lolsuz

Categories Crawfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter
4 tablespoons flour
1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter)
crawfish tail, peeled (see note above for quantity)
2 ears corn, cut off the cob
4 new potatoes
1/2 pint half-and-half

Steps:

Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
In a soup pot, saute the flour in butter, but do not brown it.
Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.

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.

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