Beazell's Cook Book

Seafood Chowder by Lisa Dantin

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Seafood Chowder - Contributed by Lisa Dantin  




1 stick butter

1 onion, chopped fine

2 tablespoons minced garlic

1 pound crawfish tails

1 pound shrimp, peeled & deveined

2 cans cream style corn

1 can cream of shrimp soup

2 cans cream of potato soup

1 pint half and half

1 can evaporated milk

1 pint crabmeat, lump or claw

Beazell's Cajun Seasoning , salt and pepper, to taste

1 tablespoon corn starch or flour mixed in water, to thicken (if desired)



Sauté onion and garlic in butter until wilted. Add crawfish & shrimp and cook for about 30 minutes on low - medium heat. Add creamed corn, shrimp soup and potato soup, cook an additional 15 minutes. Add half and half and evaporated milk, mix well. Fold in crabmeat and add Beazell's Cajun Seasoning, salt and pepper to taste. Cook on low for about 15 minutes. You can add your cornstarch mixed with water or flour (about a tablespoon) to thicken (if desired). Let simmer for about 10 minutes longer.


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