Crawfish (or Shrimp) Chowder

Becky DiPietro, Boston, MA (formerly of Tickfaw)

Whether served as an appetizer or a main course, this chowder is a guaranteed crowd pleaser every time! Serve with oyster crackers or chunks of French bread.


Serves a Crowd1 stick butter1 large onion, chopped2 large stalks celery, choppedGreen onions (1 or 2), chopped1-pound pack frozen Louisiana crawfish (or shrimp), chopped8 oz. cream cheese1 quart half & half1 can cream of mushroom soup1 can cream of potato soup1 can sliced mushrooms1 can whole kernel cornSalt and pepper, to tasteTony Cachere’s Creole seasoningHot Sauce (Double all ingredients except butter if serving a large crowd)


Sauté onions, celery and bell pepper in 1 stick of butter. Add crawfish and cook for 10 minutes at low heat. Add cream cheese and stir until melted. Add remaining ingredients and cook over low heat. Sprinkle in Tony Cachere’s and hot sauce if desired along with salt and pepper. Cook 30-45 min stirring frequently. 

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