Crawfish Corn Soup
Recipe Submitted by Sally Fontenot Kennedy
3-4 medium potatoes, peeled and cut into small pieces (or cream of potato soup). Reserve some of the liquid
crab boil (about 2 T)
1-2 packs crawfish (depending on how much crawfish taste you want, I use one) I also put them in the food processor for a couple of spins b/c I don’t like the big chunks.
1/2 c green onion tips
1 1/2 sticks of butter
1 can cream of mushroom soup
8 oz cream cheese (softened)
2 C heavy whipping cream
1 can whole kernel corn
1/2 t cayenne pepper (or to taste)
Put potatoes on to boil with salt & crab boil.When finished boiling potatoes, smash them with a fork. In skillet, melt 1/2 stick of butter and saute’ green onions until wilted; remove. In same skillet, melt remaining stick of butter & add crawfish. Saute’ for 5 minutes. In large pot, add potatoes, soup, cream cheese, corn and some of the liquid from the potatoes. Bring to slow boil, stirring regularly. Stir in heavy cream, cayenne pepper, green onions and crawfish. Bring to a boil and simmer for 5 minutes. Enjoy!
This soup is good fixed with some garlic bread instead of crackers. I have gotten nothing but great reviews on this recipe!
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