Crawfish Corn Soup

READY IN: 1hr 5mins
Recipe by Smilyn

This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.

Top Review by melissasass

I wanted to make something quick, yet flavorful, hearty and satisfing...this is the recipe. Everyone LOVED it and raved about it for days. I had people asking me for the recipe. I make this once a week. Sometimes I substitute the crawfish tails with chicken. Either way, it's super delicious, quick and cheap to make.

Ingredients Nutrition

  • 2 cups margarine
  • 12 cup flour
  • 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
  • 1 quart milk
  • 3 (15 1/4 ounce) cans whole corn
  • 3 (15 1/3 ounce) cans creamed corn
  • 2 (10 1/2 ounce) cans cream of potato soup
  • 16 ounces cheddar cheese, shredded
  • 2 lbs louisiana crawfish
  • season with creole seasoning (Tony Chachere's Seasoning)
  • season with salt
  • 1 (10 ounce) can Rotel Tomatoes


  1. Sauté vegetables in butter until tender.
  2. Add flour and stir until blended.
  3. Add milk, corn, potato soup, crawfish and seasonings.
  4. Cook 40 minutes.
  5. Add cheese.
  6. Serve hot.

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