Crawfish Corn Soup
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This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.
- Ready In:
- 1hr 5mins
- Serves:
- Units:
3
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ingredients
- 2 cups margarine
- 1⁄2 cup flour
- 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
- 1 quart milk
- 3 (15 1/4 ounce) cans whole corn
- 3 (15 1/3 ounce) cans creamed corn
- 2 (10 1/2 ounce) cans cream of potato soup
- 16 ounces cheddar cheese, shredded
- 2 lbs louisiana crawfish
- season with creole seasoning (Tony Chachere's Seasoning)
- season with salt
- 1 (10 ounce) can Rotel Tomatoes
directions
- Sauté vegetables in butter until tender.
- Add flour and stir until blended.
- Add milk, corn, potato soup, crawfish and seasonings.
- Cook 40 minutes.
- Add cheese.
- Serve hot.
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I wanted to make something quick, yet flavorful, hearty and satisfing...this is the recipe. Everyone LOVED it and raved about it for days. I had people asking me for the recipe. I make this once a week. Sometimes I substitute the crawfish tails with chicken. Either way, it's super delicious, quick and cheap to make.Reply
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I wanted to make something quick, yet flavorful, hearty and satisfing...this is the recipe. Everyone LOVED it and raved about it for days. I had people asking me for the recipe. I make this once a week. Sometimes I substitute the crawfish tails with chicken. Either way, it's super delicious, quick and cheap to make.Reply
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I've made several different versions of this recipe, but my husband said this was, by far, the best ever. I also made a slightly different version by adding cream of mushroom soup and fresh sliced mushrooms. It was fantastic!Reply
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My husband and I made this for my family's Christmas dinner last year and it was such a hit they've already requested we prepare it again this year.Reply
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This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.
