Corn and Crawfish Soup

Ingredients -

4 1/2 tablespoons butter
1 tablespoon flour
1 3/4 teaspoons minced garlic
1/2 cup onions chopped
1 pound crawfish tails

1 1/4 cups cream
1 1/4 cups milk
1 can cream style corn
1/2 can whole kernel corn
1/2 can cream of potato soup
1/2 cup green bell peppers, finely chopped
2 1/2 tablespoons parsley, minced
1/2 stalk celery, chopped
1/2 cup green onions sliced
1 drop zatarains crab boil
1/2 teaspoon tonys creole seasoning
Black pepper

Preparation:

In a medium saucepan over low heat blend the butter and flour to make a blonde roux.

Add onions, bell pepper, celery and garlic. Cook until veggies are tender.

Add corn, cream, milk, potato soup and blend well.

Add Tony's and Zatarain's crab boil (liquid).

Add pepper to taste and add crawfish.

Cook 40 minutes over medium heat, stirring to prevent scorching.

Add parsley and green onions and cook 5 minutes more.

Posted in: soups recipes