Corn & Crawfish Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:06

2 TBS flour ½ cup butter ¼ cup chopped green onions 1/3 cup finely chopped onions 32 ounces Half and Half 2 cans yellow creamed corn 1 can whole kernel yellow corn 1 can cream of potato soup 1/8 tsp garlic powder ½ tsp Worcestershire...

  • 2 TBS flour
  • ½ cup butter
  • ¼ cup chopped green onions
  • 1/3 cup finely chopped onions
  • 32 ounces Half and Half
  • 2 cans yellow creamed corn
  • 1 can whole kernel yellow corn
  • 1 can cream of potato soup
  • 1/8 tsp garlic powder
  • ½ tsp Worcestershire sauce
  • 1 tsp salt
  • 1 ½ TBS Louisiana hot sauce
  • 2 pounds cooked and washed Louisiana crawfish tails

Cook flour in butter over low heat in heavy 4-quart saucepan; about 6 minutes
Add onions and sauté until wilted
Add remaining ingredients except crawfish; cook on low heat for 40 minutes, stirring frequently and scraping sides and bottom of pot
Add crawfish; cook on low heat 10-15 minutes until crawfish are heated thoroughly
Serves 8 appetizer servings