When you’re craving something hearty yet summery, this crawfish, corn, and potato soup delivers big flavor in every spoonful. The broth is rich and savory, thickened is naturally by tender chunks of potato, sweet corn, and roasted green chiles. Juicy crawfish tails soak up the garlicky, thyme-infused base, and each bite has bold flavor. It’s hot and satisfying, with a rustic, chunky texture that makes it feel like a cross between soup and a lighter stew.
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❤️ Sandi’s Recipe Summary
This is a delicious soup that can be enjoyed all year long, thanks to grocery stores carrying crawfish tails. Each spoonful of this soup has lots of corn, potatoes, and crawfish tails, making it hearty and delicious.
I spent a lot of time testing this recipe to make sure it turns out perfectly every time. After testing a few variations of this recipe, I found that russet potatoes break down just enough to thicken the broth while still giving you chunks in every spoonful.
This recipe is inspired by the crawfish boils we enjoyed back when we lived in Texas. It pairs beautifully with a slice of my gluten-free sourdough boule or my popular gluten-free biscuits recipe.
Allergen Information:
This homemade crawfish tails soup is
- gluten-free
- dairy-free
- nut-free
- soy-free
- oat-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Crawfish Tails – Frozen crawfish (sometimes labeled as langostinos) save time. I find them at Trader Joe’s in the frozen seafood section; no need to thaw them. I just rinse them in a colander before using.
- Potatoes – Russet potatoes work best here. Their starch helps naturally thicken the broth and gives the soup a satisfying texture.
- Corn – Fresh or frozen, both work well. If you have leftover corn from a boil, even better. It adds more flavor depth.
- Roasted Green Chiles – Adds depth and mild heat. Use mild or hot, depending on your preference for spice.
- Onion – Use yellow or sweet onion for a mellow base.
- Garlic – Fresh or minced jar garlic both work well.
- Chicken Broth – I used low-sodium chicken broth for better control of salt.
- Cornstarch or Potato Starch – Helps thicken the soup without cream.
Tips for Perfect Crawfish Soup:
- For thicker soup: Let it simmer a little longer, uncovered, or mash a few of the potatoes in the pot.
- For thinner soup: Add extra broth ¼ cup at a time until it is the consistency you want.
- Spice level: Use mild or hot roasted green chiles to suit your spice tolerance.
You may also love this Creamy Corn Chowder.
A Note From My Kitchen
When I first started testing this soup, I wanted to capture the flavors of a Texas-style crawfish boil without relying on cream or dairy. The roasted green chiles bring just the right kick, and the starch from the russet potatoes thickens the soup. I tested this recipe using both thawed and frozen crawfish tails, and both turned out really well. Rinsing them straight from frozen works perfectly and saves a step. If your soup looks too thin at first, don’t worry because it thickens beautifully as the potatoes break down and the cornstarch slurry finishes working. This soup is simple to make, and it freezes wonderfully for later.
How to Make Crawfish and Corn Soup (Step-By-Step)
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Step 1: Wash and dice potatoes into bite-sized chunks. Chop the onion. In a soup pot, heat oil over medium heat. Sauté the onion for 2 minutes, until translucent. Then, add the potatoes and stir for an additional few minutes.
Step 2: Add corn and frozen crawfish directly to the pot. Don’t forget to rinse the crawfish tails first.
Step 3: Pour in the broth and add garlic, green chiles, thyme, salt, and pepper. Cover and bring to a boil. Once boiling, reduce to medium-low and simmer until the potatoes are fork-tender.
Step 4: In a small bowl, combine cornstarch and a few tablespoons of hot soup liquid. Whisk until smooth, then stir the slurry back into the pot. Simmer for a few more minutes until the soup thickens slightly.
Step 5: Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Step 6: I love using Souper Cubes to freeze my soups in single-serving portions. They are so easy to use!
Storage and Freezing Tips:
- Leftover langastino, corn, and potato soup should be stored in an airtight container in the fridge. It will keep fresh for up to three days.
- Freeze leftovers in a freezer-safe container or freeze single-serving portions in Souper Cubes, which are pictured above. Once the soup is frozen in blocks, place them into a freezer-safe zipper bag.
If you love seafood recipes, try one of these Popular Shrimp Recipes, or make my Blackened Shrimp Fajitas for your next summer dinner.
Frequently Asked Questions:
Russet potatoes work great because they break down slightly and help naturally thicken the soup. Yukon golds are a good second option.
Yes! Shrimp, scallops, or chunks of white fish make great substitutes if crawfish isn’t available.
More Gluten-Free Soup Recipes:
- Easy Unstuffed Pepper Soup
- Grandma’s Homemade Chicken Soup
- Hearty Lentil Bacon Soup
- Gluten-Free New England Style Clam Chowder
Love This Recipe?
💬 Did you make this crawfish soup recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ This will help others know this recipe is delicious. Thank you!
Easy Gluten-Free Corn and Crawfish Soup
Ingredients
Equipment
Method
- Wash the potatoes and dice them into bite-sized pieces. Chop the onions. Heat the oil in a pan and add the onions. Cook for 2 minutes until the onions become translucent. Add the diced potatoes and continue to cook on medium heat.
- Add the corn and frozen crawfish (langostinos). Don't forget to rinse them first.
- Add the broth and seasonings. Cover and bring to a boil. When the soup has reached a rolling boil, reduce the heat to medium-low and let it continue to simmer.
- Make the cornstarch slurry. Add some hot soup to the cornstarch in a small bowl. Mix well. This will help avoid lumps in the soup.
- Serve the soup hot. It is finished when the vegetables are soft and the langostinos are firm. Garnish with chopped parsley.
Nutrition
Notes
- You can swap potato starch for the cornstarch.
- Feel free to add any other vegetables you have on hand.
- If you don’t have crawfish tails, you can swap shrimp or another white fish.
- Leftover legastino, corn, and potato soup should be stored in an airtight container in the fridge. It will keep fresh for up to three days.
- Freeze leftovers in a freezer-safe container or freeze single-serving portions in Souper Cubes, which are pictured above. Once the soup is frozen in blocks, place them into a freezer-safe zipper bag.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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