Crawfish and Corn Soup
Winter is approaching, bringing with it colder weather. See how to make a comforting, warming winter cajun meal. Crawfish and Corn Soup - This soup is a staple dish in many New Orleans restaurants. If you do not like it spicy do not use the Creole seasoning or crab boil, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
- 1/2 cup of butter
- 2 tablespoons of all-purpose flour
- 1 medium onion (chopped)
- 1/4 cup of chopped green onion
- 2 cups of milk
- 1 (10.75 ounce) can of condensed cream of potato soup
- 1/2 teaspoon of Worcestershire sauce
- 1 dash of hot sauce (such as Louisiana Hot Sauce)
- salt to taste
- 1 pound crawfish tails (leftover peeled from crawfish boil or pre-packaged)
- 2 (15 ounce) cans of cream-style corn
- 4 ears of fresh corn scraped off the cob in a dish.
- 2 dashes of red pepper flakes
- 1 pint of heavy cream
- 1/4 teaspoon of Creole seasoning (optional)
- 1 1/2 capfuls of liquid crab boil (optional)
- diced leftover potatoes from crawfish boil (optional)
Crawfish and Corn Soup Directions
- Melt the butter in a large pot over low heat, and stir in flour. (Create a roux)
- Cook, stirring constantly to make a light roux, which generally takes about 5 minutes.
- Add the onions, and cook until the onions are wilted.
- Pour in milk, heavy cream, creamed corn, whole kernel corn, diced potatoes, and cream of potato soup.
- Season with Creole seasoning, pepper, liquid crab boil, Worcestershire sauce, hot sauce, and salt.
- Stir to blend, and cook over medium heat for about 20 minutes.
- Add the crawfish tails, and cook for 20 more minutes.
Crawfish and Corn Soup is an easy dish to makes, and definitely warms the belly on a cold day. Feel free to experiment with this recipe, and share improvements with us on making this dish even more tasty.