Tuesday, March 12, 2013

Corn and Crawfish Soup

We had lots of crawfish, corn, and garlic, left from our crawfish boil over the weekend
so we made this delicious soup!! 

What you will need:
1 pound crawfish {you could also use crabmeat}
1/4 cup butter
2 cups of chicken stock
salt and pepper
1 cup fresh yellow corn {or frozen}
1/4 cup all purpose flour
2 cups half and half cream
garlic powder

Cut fresh corn from cob and set aside.
Melt butter in saucepan. Add flour and blend well.
Add chicken stock, stirring constantly
Cook until thick and smooth.
Stir in cream, crawfish, corn and seasonings.
Cook over low until corn is tender.


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