Crawfish Soup
Ingredients
- 1 stick unsalted butter
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 4 10 1/2-ounce cans cream of potato soup
- 2 14 3/4-ounce cans cream style corn
- 3 soup cans of half-and-half or milk (at least 2%)
- 1 teaspoon Creole seasoning, or more to taste
- 2 pounds frozen crawfish tails, thawed (but not drained or rinsed)
- Salt and black pepper
Instructions
In a large heavy pot over medium-high heat, melt butter. Add onions and bell peppers and cook, stirring frequently, until tender, about 8 minutes. Reduce heat to medium-low and stir in soup, corn, half-and-half, Creole seasoning and crawfish tails. Simmer, stirring occasionally, until heated through, about 15 minutes. Season to taste with salt and black pepper. Serve immediately. Makes 10-12 servings.