Corn Potato And Crawfish Soup Food

CRAWFISH AND CORN SOUP

Steps:

• 1. Melt butter in a large pot over low heat.
• 2. Gradually stir in flour.
• 3. Cook, stirring constantly to make a light roux, about 5 minutes.
• 4. Add onion, cook until wilted.
• 5. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Stir to combine.
• 6. Then add creole seasoning, Worcestershire sauce, crab boil, and salt. Stir to combine and cook over medium heat for 20 minutes.
• 7. Add crawfish, cook for 20 more minutes.
• 8. **If you use crab or shrimp, once you add seafood reduce final cooking time to 10 minutes.

CORN, POTATO AND CRAWFISH SOUP

Steps:

• Dice potatoes and put in large pot. Dice onion and add to potatoes. Add just enough water to cover potatoes. Bring to boil until potatoes are soft enough to mash onto sides of pot.
• Turn to medium heat and add corn, seasonings and crawfish. Stir until mixed.
• Slice cheese into chunks and add to mixture until melted. Turn on low heat and simmer until desired thickness. Serve with French bread.

CRAWFISH, CORN, AND POTATO SOUP

Steps:

• Saute onions in butter until tender. Stir in half-and-half, soup, and corn until well mixed, cook for 5 minutes.
• Stir in crab boil and crawfish tails until well mixed. Cook on medium heat for 25 minutes, stirring every 5-10 minutes.
• Serve with crackers.

CRAWFISH CHOWDER

Steps:

• Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
• In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

CRAWFISH (SHRIMP) AND CORN SOUP

Steps:

• In a large pan, over medium heat, sauté onions and mushrooms in butter and a little garlic powder until tender.
• Soften cream cheese in microwave, and add to onions and mushrooms.
• Lower heat to medium-low and add soups and corn, stir well.
• Add crawfish or shrimp and half-and-half.
• Season to taste with Tabasco sauce and Tony's Creole seasoning.
• Cook for about 20 to 25 minutes.

LOUISIANA CRAWFISH BISQUE

Steps:

• Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.