Crawfish and Corn Soup

Name: Crawfish and Corn Soup
Total time: 60
Yield: 10
Ingredients: 0.5 cup butter; 2 tablespoons all-purpose flour; 1 medium onion, chopped; 0.25 cup chopped green onion; 4 cups milk; 2 (15 ounce) cans cream-style corn; 1 (15 ounce) can whole kernel corn; 1 (10.75 ounce) can condensed cream of potato soup; 0.25 teaspoon Creole seasoning; 0.5 teaspoon Worcestershire sauce; 1 dash pepper sauce (such as Frank's Red Hot®); salt to taste; 1 pound crawfish, peeled

Recipe by LucyF from allrecipes.com

Dinner 60 Mins.

Ingredients

10 servings

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0.5 cup butter
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2 tablespoons all-purpose flour
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1 medium onion, chopped
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0.25 cup chopped green onion
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4 cups milk
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2 (15 ounce) cans cream-style corn
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1 (15 ounce) can whole kernel corn

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1 (10.75 ounce) can condensed cream of potato soup
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0.25 teaspoon Creole seasoning
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0.5 teaspoon Worcestershire sauce
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1 dash pepper sauce (such as Frank's Red Hot®)
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salt to taste
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1 pound crawfish, peeled

Instructions

Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.