Cream of Crawfish Boil Soup
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter)
- crawfish tail, peeled (see note above for quantity)
- 2 ears corn, cut off the cob
- 4 new potatoes
- 1⁄2 pint half-and-half
directions
- Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.
- In a soup pot, saute the flour in butter, but do not brown it.
- Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.
- Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.
- Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!
- Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.
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Reviews
-
NUMMY! this will definitely be on my list of things to do with all that crawfish left over from a boil. I kind of eyeballed amounts, and had to add some extra seasoning, because my FIL's at the boil was a little bland, just some extra salt, pepper, and Tony Cachere's. I also didn't blend this, because my stick blender has gone to the great recycling center in the sky. It was fabulous chunky! Is it wrong that I want my DH to boil up a batch next year just so we can have this again? I think he will agree to based on the way he licked the pot clean! If only the kids would eat crawfish . . . Thanks for posting, this is such a keeper for my family!
RECIPE SUBMITTED BY
I love food and cooking, especially discovering new recipes here and trying them out. I also have a handful of my own recipes posted; try one out and let me know how it turns out!