Crawfish Corn Soup Recipe #53419
This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.
by Smilyn
1¼ hours | 20 min prep
SERVES 10 -12
- 2 cups margarine
- 1/2 cup flour
- 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
- 1 quart milk
- 3 (15 1/4 ounce) cans whole corn
- 3 (15 1/3 ounce) cans creamed corn
- 2 (10 1/2 ounce) cans cream of potato soup
- 16 ounces cheddar cheese, shredded
- 2 lbs louisiana crawfish
- season with creole seasoning (Tony Chachere's Seasoning)
- season with salt
- 1 (10 ounce) can Rotel Tomatoes
- Sauté vegetables in butter until tender.
- Add flour and stir until blended.
- Add milk, corn, potato soup, crawfish and seasonings.
- Cook 40 minutes.
- Add cheese.
- Serve hot.
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5 stars