Crawfish and Corn Chowder

Follow our step-by-step guide on how to make Crawfish and Corn Chowder.

1. Step 1

   Start by melting a generous amount of butter in a large pot over low heat, letting it gently warm until it’s completely liquid.

2. Step 2

   Once the butter is ready, sprinkle in the flour and stir continuously for about five minutes to create a light, golden roux that will give your soup a rich base.

3. Step 3

   Next, toss in the chopped onion and let it cook until it softens and turns translucent, filling your kitchen with a delightful aroma.

4. Step 4

   Now, it’s time to bring in the creamy goodness—slowly pour in the milk, followed by the cream-style corn, whole kernel corn, and the condensed cream of potato soup.

5. Step 5

   Give everything a good stir to ensure all the ingredients are well combined.

6. Step 6

   To elevate the flavor, season the mixture with Creole seasoning, a splash of Worcestershire sauce, a dash of pepper sauce, and salt to taste.

7. Step 7

   Stir it all together, letting those flavors mingle.

8. Step 8

   Increase the heat to medium and let your soup simmer for about 20 minutes, stirring occasionally to keep it from sticking.

9. Step 9

   After this initial cooking time, gently fold in the peeled crawfish, allowing them to join the party in the pot.

10. Step 10

    Continue to cook for another 20 minutes, letting the flavors meld beautifully.

11. Step 11

    As the soup simmers, you’ll be treated to an enticing blend of aromas that will have everyone eagerly anticipating a warm bowl of comfort.

12. Step 12

    Enjoy your delicious creation!.