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crawfish and corn soup

(1 RATING)
56 Pinches 1 Photo
slawson avatar
New Orleans, LA
Updated on Jul 5, 2012

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.

prep time 20 Min
cook time 45 Min
method Stove Top
yield 10 - 12

Ingredients

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

How To Make crawfish and corn soup

  • Step 1
    Melt butter in a large pot over low heat.
  • Step 2
    Gradually stir in flour.
  • Step 3
    Cook, stirring constantly to make a light roux, about 5 minutes.
  • Step 4
    Add onion, cook until wilted.
  • Step 5
    Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
  • Step 6
    Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
  • Step 7
    Add crawfish, cook for 20 more minutes.
  • Step 8
    **If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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