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Crayfish Potato Soup

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine:
Courses:
Difficulty: Beginner
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
  • 1 medium Onion, chopped fine
  • 1 bunch Green onions, chopped fine
  • 3 Tbsp. Butter
  • 1 lb. Crawfish tails with fat
  • 1 capful Liquid crab boil
  • 2 cans Potato soup
  • 2 cans Cream style corn
  • 1 pt. Half and half
  • Grated cheddar and bacon bits for serving
Instructions
  1. 1
    Sauté onion and green onions in butter until softened.
  2. 2
    Add crawfish with fat and liquid crab boil. Stir well. Let onions finish cooking and crawfish absorb the flavors, about 5 minutes.
  3. 3
    Add potato soup, cream style corn, and half-and-half. Stir well.
  4. 4
    Heat thoroughly over medium heat, stirring occasionally. Do not boil.
  5. 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
Read it online: https://thefamilyrecipebook.com/recipe/recipes-crayfish-potato-soup/