Crawfish and Corn Soup

This crawfish and corn soup is a staple in New Orleans restaurants. Make it spicy with Creole seasoning or tone it down by just adding salt and pepper.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 298 Calories

Ingredients

• 2 tablespoons all-purpose flour
• salt to taste
• 4 cups milk
• 1 (15 ounce) can whole kernel corn
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 medium onion, chopped
• 1 pound crawfish, peeled
• 2 (15 ounce) cans cream-style corn
• 0.5 cup butter
• 0.5 teaspoon Worcestershire sauce
• 0.25 cup chopped green onion
• 0.25 teaspoon Creole seasoning
• 1 dash pepper sauce (such as Frank's Red Hot®)

Recipe Instructions

Step 1

Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.

Step 2

Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.