| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 0 minutes |
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What a delightful and rich tasting soup. Serve this as an appetizer and you will be the hit of your dinner party.
Great for the Bird Flu season or anytime comfort food is needed. |
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| Ingredients |
| 1 stick margarine or butter |
2 tbsp flour or gravy mix |
| 1 medium chopped onion |
1 pounds seafood (crab, shrimp or crawfish) |
| 4 cups milk |
2 cans yellow kernel corn drained |
| 1 can cream style corn |
1 can cream of celery |
| 1/2 tsp Accent (MSG) (optional) |
1/2 tsp Worcestershire Sauce |
| 1/4 cup grated cheddar cheese |
1/4 cup each onion tops (scallions) and parsley |
| Tiger Sauce to taste (optional) |
salt and black pepper to taste |
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| Directions |
In a medium pot blend the margarine, flour and onions over low heat.
Cook until onions are wilted. Add the remaining ingredients.
Cook over medium heat for 40 minutes. Stir to prevent sticking.
Serve with crust French bread or loaf.
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