Crawfish and Corn Soup
By
Stacey Lawson
@slawson
1
★★★★★ 1 vote5
Ingredients
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1/2 cbutter
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2 Tbspall-purpose flour
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1 mediumonions, yellow, medium
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1/2 cgreen onions
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4 cmilk
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2 can(s)cream corn (15 oz. cans)
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1 can(s)whole kernel corn (15 oz. can)
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1 can(s)cream 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
- Melt butter in a large pot over low heat.
- Gradually stir in flour.
- Cook, stirring constantly to make a light roux, about 5 minutes.
- Add onion, cook until wilted.
- Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
- Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
- Add crawfish, cook for 20 more minutes.
- **If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.