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Crawfish, Corn, and Potato soup Recipe

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This recipe for Crawfish, Corn, and Potato soup is from Our Lady of Lourdes Catholic School Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Louisiana peeled crawfish tails
1 stick butter
1 bunch chopped green onions
1 can cream of potato soup
2 c. cream corn
1 pt. half and half cream
Tony Chachere’s to taste
1 cap of crab boil
Directions:
Directions:
Clean and chop green onions. Put chopped green onions and butter in bowl and microwave for 2 minutes. Put melted butter and green onions in a pot. Add all other ingredients and cook on low for 2 hours. Stir often.
Personal Notes:
Personal Notes:
I usually double the recipe. It goes fast!

 

 

 

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