Crayfish Potato Soup

Servings: 8 Total Time: 30 mins Difficulty: Beginner
This recipe comes from our family friend, Mary Anne Le Breton, who graciously shared it with us.
Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Servings: 8 Calories: 320
Best Season: Fall, Winter

Description

A rich, creamy Cajun potato and crawfish soup — sautéed onion and green onions finished with crawfish tails and liquid crab boil, combined with canned potato soup and cream-style corn and thinned with half-and-half. Simple, quick, and deeply comforting. Serve topped with grated cheddar and bacon bits.

Ingredients

Instructions

  1. Sauté onion and green onions in butter until softened.
  2. Add crawfish with fat and liquid crab boil. Stir well. Let onions finish cooking and crawfish absorb the flavors, about 5 minutes.
  3. Add potato soup, cream style corn, and half-and-half. Stir well.
  4. Heat thoroughly over medium heat, stirring occasionally. Do not boil.
  5. Serve with grated cheddar cheese and bacon bits on top.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 130mg44%
Sodium 680mg29%
Total Carbohydrate 28g10%
Dietary Fiber 2g8%
Sugars 6g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

 The capful of liquid crab boil is potent — start with half a capful if you're not sure of your heat tolerance.

Keywords: crayfish potato soup recipe, Mary Anne Le Breton crawfish soup, crawfish potato soup, Cajun potato soup, cream style corn crawfish, easy Louisiana soup
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