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Crawfish Corn Soup

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“This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.”
READY IN:
1hr 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 2 cups margarine
  • 12 cup flour
  • 1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
  • 1 quart milk
  • 3 (15 1/4 ounce) cans whole corn
  • 3 (15 1/3 ounce) cans creamed corn
  • 2 (10 1/2 ounce) cans cream of potato soup
  • 16 ounces cheddar cheese, shredded
  • 2 lbs louisiana crawfish
  • season with creole seasoning (Tony Chachere's Seasoning)
  • season with salt
  • 1 (10 ounce) can Rotel Tomatoes

Directions

  1. Sauté vegetables in butter until tender.
  2. Add flour and stir until blended.
  3. Add milk, corn, potato soup, crawfish and seasonings.
  4. Cook 40 minutes.
  5. Add cheese.
  6. Serve hot.

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