crawfish and corn soup
(1 rating)
This is the creamiest, most delicious soup ever. It is super easy to make also. If you don't like crawfish, you can use crab or shrimp in its place. I've made it with all these types of seafood and it is still delicious.
(1 rating)
yield
10 - 12
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For crawfish and corn soup
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1/2 cbutter
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2 Tbspall-purpose flour
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1 mdonions, yellow, medium
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1/2 cgreen onions
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4 cmilk
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2 cancream corn (15 oz. cans)
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1 canwhole kernel corn (15 oz. can)
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1 cancream of potato soup
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1 tspcreole seasoning
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1/2 tspworcestershire sauce
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2caps full of zatarain's liquid crab boil
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1 lbcrawfish, peeled
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salt (to taste)
How To Make crawfish and corn soup
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1Melt butter in a large pot over low heat.
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2Gradually stir in flour.
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3Cook, stirring constantly to make a light roux, about 5 minutes.
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4Add onion, cook until wilted.
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5Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
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6Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
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7Add crawfish, cook for 20 more minutes.
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8**If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.
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