Baked in Reynolds Wrap® Pan Lining Paper for simple cleanup, spinach-artichoke dip is creamy and delicious.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
Ingredients
- ½ cup butter
- 2 tablespoons all-purpose flour
- 1 medium onion, chopped
- ¼ cup chopped green onion
- 4 cups milk
- 2 (15 ounce) cans cream-style corn
- 1 (15 ounce) can whole kernel corn
- 1 (10.75 ounce) can condensed cream of potato soup
- ¼ teaspoon Creole seasoning
- ½ teaspoon Worcestershire sauce
- 1 dash pepper sauce
- salt to taste
- 1 pound crawfish, peeled
Instructions
- Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
- Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 750 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I used Zataran’s liquid crab boil in boiling the crawfish. I also used frozen instead of canned corn and cream-style corn, and 1/2 milk and 1/2 heavy cream. Finally, I doubled the Creole seasoning and Worcestershire sauce. None of these modifications were my ideas – all suggestions by other reviewers. Great recipe and will make again.
I couldn’t find condensed cream of potato so I made it with condensed cream of chicken but still great !
Very good, I did add a few things, Bay leaf, sautéed garlic, heavy cream, blue cheese crumbles, Honey roasted corn, Gulf caught shrimp. The soup is perfect as is, as a chef I just had to make it my own. LucyF… this is a really good recipe.
Wonderful! I used sautéed shallots. I also used the Zatarain’s concentrated shrimp and crab liquid. This is definitely a 5 * recipe!
I am the original poster of this recipe. You HAVE to add Tony Chacheres or Zatarains creole seasoning to your taste, this seasoning really makes a difference. If you don’t want it as sweet, omit one of the cans of cream corn. I always get rave reviews on this one 🙂
Excellent, made as per recipe and everyone liked it. Next time will double crawfish and cream of potato soup to make it more chowder like vs a good soup.
I altered the recipe a bit only because of what I did or didn’t have on hand. Delicious!!!
This was delicious! We doubled the recipe so that we would have plenty for meals throughout the week and enough to freeze for later.
This recipe is truly outstanding! I have made this a few times now and it is easy to prepare and delicious to say the least.
add liquid crab boil and alot more seasoning I used 3 cups of milk instead of 4 and half a cup of heavy whipping cream. came out good serve with fried fish and garlic bread
I loved this dish, being from South Louisiana, i have had several versions of this , but have to say this is great, will make it again …like the idea of potatoes from the Crawfish boil pot….
This recipe is awesome. After a crawfish boil this weekend my boyfriend wanted a stew but i wanted something different so I made his stew and I also tried this. It was amazing! I did not add any seasoning because my crawfish were already highly seasoned and it was just perfect. My boyfriend works nights and he just texted saying how it tasted so good its better than restaurant quality! I will make this again and it was so easy to make. I had some half and half and some pet milk so I used that in the place of milk. I brought some for lunch and cant wait til 12 oclock gets here!
Made this last night! Took the suggestion of one reviewer and added a small chopped red potato. (Don’t add the potato too early or it will turn to mush) This was delicious!! My mom enjoyed it too.
Great recipe! I am born and raised in south Louisiana and I have never eaten corn and crawfish soup but I am trying to instill our heritage in my kids and trying to cook more authentic Cajun food…My husband who isn’t from here absolutely loved it and the kids did too.. This one will go in my personal recipe collection! Thanks for sharing this!
Love it!!!! Made a couple of changes, such as adding crab boil and more seasoning, but it was great!!!! Thanks for helping me try something new!
My mother-in-law and husband loved it. I made one addition though. We had potatoes left over from the crawfish boil so I cut those and added them to the pot. This was perfect for the leftover crawfish!
I went to a crawfish boil last night and came home with lots of leftovers. I’m from Texas and I’ve never cooked with crawfish before. This recipe was so much more delicious than I could have hoped for. I added more creole and pepper sauce to kick it up a notch. This will be a staple when I have crawfish available. Thank you for a savory evening!
This recipe is the BEST! I used to work at a restaurant that served Crawfish Corn Soup and it was one of my favorites. I started to crave it one day and so decided to look up a recipe and make it myself. This recipe turned out better than the restaurants! I changed nothing, made it just like it says and everyone loved it, my step-dad especially…and he never likes anything! haha Definatly a recipe to try if you like crawfish and corn 🙂
I am from South Louisiana and have just recently ate this dish for the very first time at a restaurant. I absolutely loved it and wanted to learn how to make it. I just made it and all I did different was added a ton more seasoning. Next time I will also remember to buy unsweetened corn. I had to add alot of salt because the corn was really sweet. Other than that my fiance loved it and so did I.
I’m live in New Orleans and love this recipe. Instead of pepper sauce i use a dash of crab boil, adds that special flavor and spice to it. I also saute the crawfish in butter before hand to give it some flavor. Great recipe, we love it!
This is native Louisiana girl LOVES this recipe. So does my family, who i tried this out on. Make it as written, but add 1.5 capfulls of zataran’s concentrated liquid crab boil. Also its better when made with golden corn, not sweet corn. YUM!