Crawfish And Corn Soup Recipe

Name: Crawfish And Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. cleaned crawfish tails (half chopped and half whole); 4 slices bacon, crisped; 1 onion, chopped; 1/2 large bell pepper, chopped; 1 c. chopped green onions; 1/4 c. chopped parsley; 1 can golden corn soup; 2 cans cream-style corn; 1 (10 oz.) can Ro-Tel tomatoes; 1 c. whipping cream, milk or water

Servings: persons

1 lb. cleaned crawfish tails (half chopped and half whole)
4 slices bacon, crisped
1 onion, chopped
1/2 large bell pepper, chopped
1 c. chopped green onions
1/4 c. chopped parsley
1 can golden corn soup
2 cans cream-style corn
1 (10 oz.) can Ro-Tel tomatoes
1 c. whipping cream, milk or water

1
Fry bacon to a crispy texture.
2
Remove and cool.
3
In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
4
Saute crawfish. Add crawfish to onion mixture.
5
Empty canned items into pot.
6
Add whipping cream and stir.
7
Add milk or water until the soup is to your desired consistency (it should be pretty thick).
8
Crumble bacon into soup.
9
Cook over a medium heat until thoroughly heated, stirring occasionally.
10
Serve over rice or alone.

1193

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. cleaned crawfish tails (half chopped and half whole), 4 slices bacon, crisped, 1 onion, chopped, 1/2 large bell pepper, chopped, and more.

Yes, Crawfish And Corn Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish And Corn Soup

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