Crawfish and Corn Soup

By Stacey Lawson
@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.

Rating:

★★★★★ 1 vote

Comments:

3 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)

How to Make Crawfish and Corn Soup

Step-by-Step

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