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Crawfish's Corn Soup Recipe

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This recipe for Crawfish's Corn Soup, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lee Johnson
Added: Sunday, October 11, 2009


1 lb. - crawfish's tails - thawed
(Bernard's cleaned and peeled)
2 cans - creamed corn
1/2 cup - chopped onion
1/2 cup - chopped bell pepper
1/2 cup - chopped green onions
2 cloves - garlic minced
1 1/2 cups - Half & Half
1 tsp. - salt
1 tsp. - pepper
Dash of Tabasco (optional)
1/4 - 1/2 tsp. - liquid crab boil
(I only use 1/4 tsp.)

Saute onions and bell pepper in a little olive oil (1/2 cup or less). When limp , add thawed crawfish and cook 5 minutes. Add Half & Half, corn, seasonings. Bring to a boil and reduce heat to simmer about 20 minutes.

Serve with good French bread.




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