Crawfish Corn Soup Recipes

Steps:

• Sauté vegetables in butter until tender.
• Add flour and stir until blended.
• Add milk, corn, potato soup, crawfish and seasonings.
• Cook 40 minutes.
• Add cheese.
• Serve hot.

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Steps:

• Melt the butter in a large saucepan, over medium heat. Add the onions, corn and crawfish and saute for about 3 to 4 minutes. Add the cream, broth and crabmeat and bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors, then reduce the heat to low. Add the potatoes, green onions, cream cheese and cayenne pepper. Adjust the seasoning with salt and pepper, to taste.
• To finish, stir in the 2 egg yolks, lime juice, chopped parsley and grated cheese. Ladle into serving bowls and serve. Great dish.

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.

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.

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.

Steps:

• Heat butter and olive oil in a medium saucepan over medium heat until butter is melted, about 1 minute. Add onions and carrots and cook, stirring occasionally, until lightly caramelized and softened, about 5 minutes. Add corn and continue to cook until corn is lightly caramelized, 7 to 8 minutes. Add shallots and garlic and cook until fragrant, about 1 minute.
• Add corn stock, salt, cayenne, and crab boil to saucepan. Bring to a boil and immediately reduce heat to a simmer. Cook soup until corn is very tender, 25 to 30 minutes. Remove from heat and let cool slightly.
• Working in batches, transfer soup to the jar of a blender and puree until smooth. Strain soup through a fine mesh sieve into a clean saucepan. Add cream and crawfish tails and return to a boil. Remove from heat and let cool completely.
• Transfer soup to refrigerator until chilled. To serve, ladle soup into chilled bowls; garnish each with 1 tablespoon creme fraiche and 2 teaspoons chives.