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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.
- 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)
- 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.
Fantastic recipe. I live in the New Orleans/Baton Rouge area. This is as good as any I have had around here. I suggest fresh garlic though instead of the powder and make a double batch and add a pound of lump crab meat as well.
Excellent!! I used evaporated milk instead of 1/2 and 1/2, one can of potato soup, used fresh garlic because I needed to use it up and left out the green onions...this is so good! I'll be making this often. Thanks for sharing.
We had some leftover crawfish tails from a crawfish boil, and my husband had wanted me to use it for crawfish & corn soup. I couldn't find my shrimp & corn soup recipe (I have since found it, of course!) so used this one. I was hesitant at first because of all the canned soups, which I prefer to cook without. But I though, what the heck, I'll give myself a break! I wasn't disappointed. This is an easy recipe and tastes good. I am not a fan of crawfish, so I only had one bite with an actual crawfish in it. But I would happily make and eat this as a vegetarian soup for a quick meal. (I ate most of mine tonight after removing the crawfish :-) ) I used frozen (yellow whole kernel) corn instead of canned shoepeg, and I added a little bit of water and some skim milk to make up for the loss of liquid from the canned corn. Even before the Tony's & Tabasco, this was very good. I think next time I make my "famous" corn chowder, I might add 4-8 oz. of Philly. That was a good addition.