Real Recipes From Real Home Cooks ®

crawfish and corn soup

(1 rating)
Recipe by
Stacey Lawson
New Orleans, LA

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

  • 1/2 c
  • 2 Tbsp
    all-purpose flour
  • 1 md
    onions, yellow, medium
  • 1/2 c
    green onions
  • 4 c
  • 2 can
    cream corn (15 oz. cans)
  • 1 can
    whole kernel corn (15 oz. can)
  • 1 can
    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

  • 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.

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