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Crawfish & Corn Soup (Gluten-Free)

This crawfish and corn soup is a simple, creamy, gluten-free Louisiana recipe made with crawfish tails, potatoes, corn, and heavy cream. Ready in 30 minutes.
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Ingredients
  

  • 1 stick butter
  • 1 tablespoon seasoning blend finely minced onion, bell pepper, celery
  • 1 tablespoon shallots minced
  • 1 tablespoon green onions
  • 1 cup diced potatoes
  • 1 cup corn
  • 2 cups crawfish tails with a little of the juice/drippings
  • 1/2 to 3/4 cup chicken broth
  • 1-2 cups heavy whipping cream
Slurry:
  • 2 tablespoons cornstarch
  • 4 tablespoons water

Method
 

Start your base
  1. In a pot over medium heat, melt the butter.
  2. Add seasoning blend and shallots. Stir and cook gently—do not caramelize.
Layer flavor
  1. Add green onions and continue stirring until everything is soft and fragrant.
Build the soup
  1. Add diced potatoes, corn, crawfish tails (with a little of the juice), and chicken broth.
  2. Stir well, cover, and let simmer for 5–8 minutes, until potatoes begin to soften.
Make it creamy
  1. Pour in heavy whipping cream and stir.
Thicken
  1. In a small bowl, mix cornstarch and water to create a slurry.
  2. Add to the soup and stir. Let simmer about 1 minute, until thickened.
Serve
  1. Serve warm and enjoy.

Notes

This is such a simple, back-to-basics crawfish and corn soup that’s naturally gluten-free and incredibly comforting.
It’s proof that Louisiana cooking isn’t about complicated ingredients—it’s about building flavor from real, simple foods and letting them come together into something truly special.