This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Max Servings:
10
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Ingredients

Directions

  • Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.

  • Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Nutrition Facts

298.19 calories; 13.17 g protein; 36.17 g carbohydrates; 2.71 g dietary-fiber; 9.82 g sugars; 12.91 g fat; 7.52 g saturated-fat; 81.99 mg cholesterol; 604.2 IU vitamin-a-iu; 4.39 mg niacin-equivalents; 0.19 mg vitamin-b6; 6.21 mg vitamin-c; 76.77 mcg folate; 144.84 mg calcium; 1.33 mg iron; 47.48 mg magnesium; 449.66 mg potassium; 749.87 mg sodium; 0.11 mg thiamin; 116.23 calories-from-fat; 46 percent-of-calories-from-carbs; 37 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 21 percent-of-calories-from-sat-fat


Reviews (36)

Read All Reviews

Most helpful positive review

Anonymous
03/28/2008
Okay....I've been choosing and cooking some really great recipes from allrecipes.com for a couple of years now but have never reviewed one. However this recipe is one of the most fantastic yet and deserves all 5 stars. Changes... used fresh corn scraped off the cob in dish 1/4 cup water cover and steam in microwave. (still used 1 can cream corn) Also added 1 pint of heavy cream left out the creole seasoning added 1 1/2 capfuls of liquid crab boil. Got an "OH MY GOSH MOM FORGET THE GUMBO YOU'LL BE COOKING THIS ALL THE TIME" FROM MY 2 DAUGTHERS. ENJOY!!!!
(25)

Most helpful critical review

Anonymous
04/08/2007
We are from New Orleans and usually have corn and crab but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato and corn that has been removed from the cob - with the corn milk. Extra seasoning was a MUST. A spoon of liquid Crab Boil makes it really New Orleans! If your grocery doesn't have it try www.zatarain.com for many authentic treats & tastes of New Orleans.
(17)
41 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 8
Anonymous
03/28/2008
Okay....I've been choosing and cooking some really great recipes from allrecipes.com for a couple of years now but have never reviewed one. However this recipe is one of the most fantastic yet and deserves all 5 stars. Changes... used fresh corn scraped off the cob in dish 1/4 cup water cover and steam in microwave. (still used 1 can cream corn) Also added 1 pint of heavy cream left out the creole seasoning added 1 1/2 capfuls of liquid crab boil. Got an "OH MY GOSH MOM FORGET THE GUMBO YOU'LL BE COOKING THIS ALL THE TIME" FROM MY 2 DAUGTHERS. ENJOY!!!!
(25)
Anonymous
11/30/2010
I am always looking for crawfish recipes and this one is great!!! I usually add some red peper flakes for heat but otherwise made according to directions.
(20)
Anonymous
04/08/2007
We are from New Orleans and usually have corn and crab but my mother is allergic to crabs and the crawfish worked out well. We used cream of mushroom instead of potato and corn that has been removed from the cob - with the corn milk. Extra seasoning was a MUST. A spoon of liquid Crab Boil makes it really New Orleans! If your grocery doesn't have it try www.zatarain.com for many authentic treats & tastes of New Orleans.
(17)
Anonymous
10/01/2006
I am from South Louisiana and have just recently ate this dish for the very first time at a restaurant. I absolutely loved it and wanted to learn how to make it. I just made it and all I did different was added a ton more seasoning. Next time I will also remember to buy unsweetened corn. I had to add alot of salt because the corn was really sweet. Other than that my fiance loved it and so did I.
(9)
Anonymous
11/22/2010
Love it!!!! Made a couple of changes such as adding crab boil and more seasoning but it was great!!!! Thanks for helping me try something new!
(6)
Anonymous
08/25/2007
We loved this soup! I used the crawfish from our boil that I had frozen and it was perfect! It added another layer of flavor. I used regular corn without added sugar and semi pureed it instead of the cream style corn. As suggested I added a couple of caps of Zatarain's liquid boil and it was fabulous. I think I will try this with shrimp.
(5)
Anonymous
09/20/2010
My mother-in-law and husband loved it. I made one addition though. We had potatoes left over from the crawfish boil so I cut those and added them to the pot. This was perfect for the leftover crawfish!
(5)
Anonymous
04/02/2004
Thank you for having this recipe up. An old friend of ours used to make this all the time. I got the recipe from her but she left some things out for instance how long to cook and which recipe goes in first she used to do it in her head. It's a great way to impress for company. Delicious! Recommend it highly.
(4)
Anonymous
04/05/2011
Great recipe! I am born and raised in south Louisiana and I have never eaten corn and crawfish soup but I am trying to instill our heritage in my kids and trying to cook more authentic Cajun food...My husband who isn't from here absolutely loved it and the kids did too.. This one will go in my personal recipe collection! Thanks for sharing this!
(4)