Corn and Crawfish Soup Recipe
Corn and Crawfish Soup potatoes Hearty comforting comfort food Easy to make in under an hour
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: Southern
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 4 cups chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 pound peeled crawfish tails (thawed if frozen)
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery, cooking until soft and fragrant, about 5 minutes. Stir in the garlic and cook for another minute.
- Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in the corn and crawfish tails. Simmer for another 5-7 minutes until crawfish are cooked through and pink.
- Reduce heat to low and gently pour in the heavy cream. Warm through without boiling. Season generously with salt and pepper.
- Ladle soup into bowls, garnish with fresh parsley, and serve immediately.
Notes
A creamy and comforting Southern soup featuring sweet corn and tender crawfish in a rich, potato-based broth. Ready in under an hour, it’s an elegant yet easy weeknight meal.
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 5 g
- Fat: 16 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
Find it online: https://bestdisheasy.com/creamy-corn-and-crawfish-soup-recipe/