Crawfish and Corn Soup

This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!

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

Ingredients

• ½ cup butter
• 2 tablespoons all-purpose flour
• salt to taste
• 4 cups milk
• 1 (15 ounce) can whole kernel corn
• ½ teaspoon Worcestershire sauce
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 medium onion, chopped
• 1 pound crawfish, peeled
• ¼ cup chopped green onion
• 2 (15 ounce) cans cream-style corn
• ¼ 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 the crawfish, and cook for 20 more minutes.