Easy Crawfish-Corn Soup
Ingredients
- 2 (17-oz.) cans whole-kernel corn, drained
- 2 (17-oz.) cans cream-style corn
- 2 (10 1/2-oz.) cans Campbell's potato soup
- 1 (10-oz.) can diced Ro-tel tomatoes
- 1 lb. peeled crawfish tails
- 1 medium onion, chopped
- 2 tbls. oil, butter or margarine
- 1 1/2 cups half-and-half, evaporated milk, milk or heavy cream
- 3 tbls. chopped fresh parsley, optional
- 3 tbls. chopped green onion, optional
Instructions
1. In large, heavy pot, heat oil, butter or margarine and sauté onion until tender.
2. Add crawfish and cook about 3 minutes.
3. Add tomatoes, potato soup, cream-style corn, whole kernel corn and cream or milk.
4. Simmer over low heat for about 10 minutes or until hot. Check for seasoning.
5. If desired, add chopped parsley and green onions before serving
Source: The Advocate (Mary Bordelon) - Baton Rouge, La
2. Add crawfish and cook about 3 minutes.
3. Add tomatoes, potato soup, cream-style corn, whole kernel corn and cream or milk.
4. Simmer over low heat for about 10 minutes or until hot. Check for seasoning.
5. If desired, add chopped parsley and green onions before serving
Source: The Advocate (Mary Bordelon) - Baton Rouge, La
Recipe Info
Views
142
Date
January 4, 2006
Categories
Soups and Sauces