Crawfish Chowder

John Myers


Part of my family is from West virginia, so I try to come up with recipes that reflect my roots from the near south! This recipe was an instant hit with famiy that was visiting around Christmas time.


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


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8 c
chicken broth
2 lb
4 medium
russet potatoes (cubed with skins on)
good size carrots (sliced into rounds)
12 ounce bag frozen pepper & onion blend
2 c
corn (i buy the 16 ounce frozen corn)
2 c
chopped turnip greens (fresh or frozen)
2 c
heavy cream
1 c
instant potato flakes, dry
1 Tbsp
dried parsley
3 tsp
old bay seasoning (or more to taste)

How to Make Crawfish Chowder


  • 1Place chicken broth in a large stock pot (I use a 7 quart cast iron dutch oven) over medium high heat. Add potatoes, carrots, and corn.
  • 2In a large skillet also over medium high heat, Thaw crawfish and frozen peppers and onions. Once thawed, turn off heat and set skillet to the side. There will also be a lot of liquid in the skillet, save this as well!
  • 3After carrots and potatoes have been cooked until tender, add the crawfish and peppers and onions with the liquid from the skillet to the stock pot. Stir well.
  • 4Add the Turnip greens, Parsley and Old Bay seasoning and bring to a gentle boil. Turn heat to low and simmer for 15 minutes, stirring occasionally.
  • 5Pour in cream and potato flakes. Stir well. Simmer five to ten minutes more. Serve hot with a hearty bread. Leftovers are even better the next day!

Printable Recipe Card

About Crawfish Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Hashtags: #chowder, #Soups

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