8 Reviews

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.

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swampwaterbrewing September 30, 2009

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.

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armymomx2 December 09, 2010

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.

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luv2bake2 November 09, 2008

Awesome soup!! I have made it at least 50 times. I love mushrooms so I usually double the recipe and add about 2lbs of them.

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aztami October 03, 2004

This recipe was so easy and the taste was great. I did not use the mushrooms. I used Fat Free Cream Cheese and Half & Half. I also used sweet yellow corn.

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Oreo Rodeo January 27, 2004

I made this soup for family and friend...I only change ingredients according to my tastes; it was a huge hit, this soup is great!! Thanks so much for the great recipe!! Will be making again!!

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LLW February 20, 2006

I may have done this already, just in case. This is a wonderful and easy recipe. My husband is a manly man and likes lots of meat so I added 6 oz of crab claw meat. Substituted white and yellow sweet corn for the shoepeg corn. Fix this and your hubby will love it and love you, too. Thanks.

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Tyan9164 October 05, 2005

I made this for my restaurants Friday Lent special, my customers were crazy for it, many buying extra to take home, a complete sell out! Very gourmet tasting soup, I used shrimp as crawfish is not readily available in the Midwest.

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Angela P. March 07, 2005
Crawfish (Shrimp) and Corn Soup