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Corn and Crawfish Chowder SoupSoups, Salads & Vegetables
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Submitted by Racheal Tupper
Meaux, LA
on Wednesday, May 29, 2002
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| Makes: | 6 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 5 minutes |
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A wonderful tasting soup. |
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| Ingredients |
| 1 stick margarine |
2 tbsp flour |
| 1 chopped onion |
1 pound crawfish |
| 1 quart milk or cream |
2 cans cream corn |
| 1 can whole kernel corn |
1 can cream of potato soup |
| 1 small bell pepper chopped fine |
stalk of celery chopped fine |
| 2 pods of garlic chopped fine |
1/2 cup chopped parsley |
| 1/2 cup green onion |
pepper to taste |
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| | | Directions | | In a medium saucepan over low heat blend together the margarine and flour. Add the onions, bell pepper, celery and garlic. Cook until veggies are tender. Add corn, milk, potato soup and blend well. Add pepper to taste and add crawfish. I wash the fat off of the crawfish. Cook for 40 minutes over medium heat stirring to prevent scorching. Add the parsley and green onions and cook for 5 minutes more. Serve and enjoy. |
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