"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Val's Crawfish and Corn Soup Recipe

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This recipe for Val's Crawfish and Corn Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Benjamin Leboeuf, Sr. - E Department


1/2 bell pepper, chopped
1 onion, chopped
1/4 stick butter or margarine
2 cans potato soup
1 can whole corn, drained
1 can cream corn
2-1/4 c. milk
1 lb. crawfish tails
3 T. green onions
3 T. fresh parsley
salt, pepper, and garlic powder to taste
bay leaf

Saute' bell pepper and onion in butter until clear. Add soup, corn, and milk. Simmer 10 minutes and add crawfish. Season to taste. Simmer 15-20 minutes longer. Add green onions and parsley, and cook for an additional 5 minutes. Serve with crackers and a salad for a quick delicious meal!




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