Corn and Crawfish Soup with Potato Recipe Step by Step Guide
If you’re craving a warm, hearty, and flavorful dish, this Corn and Crawfish Soup with Potato is the ultimate comfort food. Packed with sweet corn, tender potatoes, and juicy crawfish tails, this Louisiana-inspired soup is creamy, filling, and loaded with Cajun spices. It’s the perfect recipe for family dinners, gatherings, or whenever you want a taste of the South.
Table of Contents
Why You’ll Love This Recipe
- A classic Cajun flavor that’s both comforting and satisfying.
- One-pot meal that’s easy to prepare in under 45 minutes.
- Can be adapted to be spicy, dairy-free, or gluten-free.
- Perfect with crusty bread, biscuits, or cornbread for dipping.
Ingredients
- Butter: 2 tbsp butter (or olive oil)
- Onion: 1 medium onion, chopped
- Bell pepper :1 bell pepper, diced
- Celery stalks: 2 celery stalks, chopped
- Garlic: 3 cloves garlic, minced
- Potatoes: 2 medium potatoes, peeled and diced
- Chicken: 4 cups chicken or seafood stock
- Corn: 2 cups corn kernels (fresh or frozen)
- Crawfish tail: 1 lb crawfish tails (peeled, cooked)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Step by step Instructions
Step 1: Sauté the vegetables
In a large soup pot, melt butter over medium heat. Add onion, bell pepper, celery, and garlic. Cook for 5–6 minutes until softened.
Step 2: Add potatoes and stock
Stir in diced potatoes, then pour in chicken or seafood stock. Bring to a boil, reduce heat, and simmer for 15 minutes, or until the potatoes are tender.
Step 3: Add corn and crawfish
Stir in corn, crawfish tails. Simmer for 5–7 minutes to let the flavors blend.
Step 4: Adjust and garnish
Taste and adjust seasoning with salt, pepper, or extra spice. Garnish with parsley and green onions.
Step 5: Serve
Ladle into bowls and garnish with parsley and green onions. Serve warm with cornbread or crusty bread.
Tips & Variations for perfect craw fish soup
- Spicy kick: Add a diced jalapeño or a dash of hot sauce.
- Thicker soup: Mash some of the potatoes in the pot before adding cream.
- Seafood variation: Swap crawfish with shrimp or crab if crawfish is hard to find.
Storage and Freezing Tips
Store leftover corn,crawfish and potato soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in freezer-safe containers or portion into Souper Cubes. Once frozen solid, transfer the blocks to a freezer-safe zipper bag for easy grab-and-heat servings.
Instructions
- Prep the ingredients: Wash and dice the potatoes into bite-sized pieces. Chop the onions.
- Sauté: Heat oil in a pot, add onions, and cook for about 2 minutes until translucent. Stir in the diced potatoes and cook over medium heat.
- Add seafood and corn: Rinse the frozen crawfish (or langostinos) and add them along with the corn.
- Simmer: Pour in the broth and seasonings. Cover, bring to a boil, then reduce heat to medium-low and let simmer until potatoes are tender.
- Thicken: In a small bowl, mix cornstarch with a little hot soup to create a slurry. Stir it back into the pot to avoid lumps.
- Finish & serve: Once the vegetables are soft and the crawfish are firm, garnish with fresh parsley and serve hot.
Notes
- Corn: Fresh corn works best in summer, but frozen or canned corn works well year-round.
- Crawfish: Use peeled crawfish tails. If unavailable, shrimp or crab are great substitutes.
- Potatoes: Russet or Yukon gold potatoes give the soup a creamy texture.
- Spice level: Add cayenne or hot sauce for extra heat.
Special Note
Every Cajun family has its own way of making crawfish soup. If you’re using store-bought Cajun seasoning, check the salt level—some blends are very salty. Adjust the seasoning gradually to avoid oversalting your soup.
Nutrition (Per Serving – Approx. 1½ cups)
- Calories: 325 kcal
- Carbohydrates: 32 g
- Protein: 18 g
- Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 115 mg
- Sodium: 780 mg
- Fiber: 3 g
- Sugar: 5 g
- Vitamin A: 800 IU
- Vitamin C: 25 mg
- Calcium: 85 mg
- Iron: 2 mg
Nutrition values are estimates and may vary depending on the ingredients and brands used.
FAQs About Corn and Crawfish Soup With Potato
1. Can I use shrimp instead of crawfish?
Yes! Shrimp or crab make excellent substitutes if crawfish tails aren’t available.
2. Can I make this soup dairy-free?
Absolutely. Swap heavy cream for coconut cream or a dairy-free alternative.
3. Can I freeze crawfish soup?
It’s best enjoyed fresh. While you can freeze it, the potatoes and cream may change texture after thawing. For best results, refrigerate leftovers and reheat within 3 days.
4. How do I thicken the soup?
Mash some of the potatoes directly in the pot or stir in a slurry of cornstarch and water for a creamier texture.
5. What should I serve with crawfish soup?
Crusty bread, biscuits, or cornbread pair perfectly with this hearty soup.
Easy Gluten-Free Corn and Crawfish Soup
This crawfish, corn, and potato soup is thickened naturally, with no cream needed! Juicy crawfish, roasted green chiles, and tender potatoes make it perfect for a flavorful summer lunch or dinner.
Final Thoughts
This Corn and Crawfish Soup with Potato is creamy, flavorful, and perfect for any season. Whether you make it spicy for a true Cajun kick or keep it mild for a family-friendly dinner, this soup is always a crowd-pleaser. Serve it with bread, salad, or cornbread for a complete meal that tastes just like Louisiana comfort food.
