Crawfish & Corn Soup

It’s the time of the year when the only thing you want to eat is something hot. Saturday was a cold and wet day here in South Louisiana, so my sweet hubby (being a much better cook than I) made a delicious Crawfish & Corn Soup.
Honestly, the only thing I would change is to add some cheese to it….. of which I did in my own bowl. 🙂
Crawfish & Corn SoupIngredients:
1/2 cup butter
2 heaping tablespoons all-purpose flour
1 medium yellow onion, chopped
1/4 cup chopped green onion
1 green bell pepper, chopped
1 stalk of celery, diced
2 tablespoons garlic, minced
3 cups whole milk
1 cup heavy cream
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1 dash hot-sauce
salt and black pepper to taste
2 pound crawfish, peeled
Directions:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a blonde roux, about 5 minutes.

Add yellow & green onions, green bell pepper, celery and garlic, cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, hot-sauce, salt & pepper. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for an additional 20 minutes.

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