Crawfish and Corn Soup

Stacey Lawson

By
@slawson

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.


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Comments:

Serves:

10 - 12

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1/2 c
butter
2 Tbsp
all-purpose flour
1 medium
onions, yellow, medium
1/2 c
green onions
4 c
milk
2 can(s)
cream corn (15 oz. cans)
1 can(s)
whole kernel corn (15 oz. can)
1 can(s)
cream of potato soup
1 tsp
creole seasoning
1/2 tsp
worcestershire sauce
2
caps full of zatarain's liquid crab boil
1 lb
crawfish, peeled
salt (to taste)

Directions Step-By-Step

1
Melt butter in a large pot over low heat.
2
Gradually stir in flour.
3
Cook, stirring constantly to make a light roux, about 5 minutes.
4
Add onion, cook until wilted.
5
Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
6
Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
7
Add crawfish, cook for 20 more minutes.
8
**If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy