Cream Of Crawfish Boil Soup

1. 1

   Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.

2. 2

   In a soup pot, saute the flour in butter, but do not brown it.

3. 3

   Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.

4. 4

   Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.

5. 5

   Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!

6. 6

   Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.