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Crawfish, Corn & Potato Soup

Prep: 15 min, Cook 30 min
4 to 5 Servings


  • 3 slices bacon, diced
  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1/4 cup celery, diced
  • 2 Med or 1 large russet potato, peeled and small diced
  • 2-3 cups chicken or seafood broth (depending on how thick you like your soup)
  • ¼ teaspoon powdered crab boil (cajun seasoning can be substituted)
  • 1 can whole kernel corn (14.25-15.5 oz)
  • 1 can cream corn (14.25-15.5 oz)
  • 12 oz pkg crawfish tails (thawed if frozen)
  • 1 cup half & half or heavy cream
  • Optional: 1 cup grated cheddar cheese,  additional cooked bacon bits
  • Garnish: Parsley, Diced Green Onions,


  1. In a soup or stock pot over medium heat, add bacon and cook until fat renders but not crispy. Remove half of bacon fat and add butter in pot.
  2. Add onion, celery & potatoes to pot and cook until veggies are soft.
  3. Add broth, corn & seasoning to pot and simmer 20 minutes. (some water can be added if soup is too thick after simmering)
  4. Add crawfish and cook an additional 5 minutes.
  5. Slightly warm half & half or cream, then stir into pot.
  6. Heat below simmering for a few minutes. Adjust seasoning and liquid for desired taste and thickness*.
  7. Garnish with Parsley or Green onions to serve. If desired, 1 cup shredded cheddar cheese or additional bacon bits can be added to pot or served on the side. Hot sauce can also be added.

*Note:  A trick to thicken soup: stir in small amount of instant mashed potatoes


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