Cream of Crawfish Boil Soup

Name: Cream of Crawfish Boil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 tablespoons butter; 4 tablespoons flour; 1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter); crawfish tail, peeled (see note above for quantity); 2 ears corn, cut off the cob; 4 new potatoes; 1/2 pint half-and-half

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Cost: $3.69 /serving

Author : lolsuz

cajun low protein low cholesterol

Ingredients

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4 tablespoons butter4 tablespoons flour1 (49 ounce) can chicken broth (I used fat-free to make up for all the butter)crawfish tail, peeled (see note above for quantity)2 ears corn, cut off the cob4 new potatoes1/2 pint half-and-half

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Instructions

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Step 1

Peel the crawfish, cut the corn off the cob, and set aside with the potatoes.

Step 2

In a soup pot, saute the flour in butter, but do not brown it.

Step 3

Pour in the chicken stock all at once, stirring with a whisk until blended. Don't worry if there's a few lumps because you'll get them with a stick blender later. Bring to a simmer.

Step 4

Break up the potatoes with your fingers into the pot and add most of the crawfish tails and corn as well. Save a handful of crawfish and corn to add later. Bring the pot back up to a simmer.

Step 5

Use a stick blender to blend the soup until it is mostly smooth. BE CAREFUL not to spatter hot soup on yourself!

Step 6

Add the half and half and the remainder of the crawfish tails and corn. Stir well while heating for about five minutes more, then you're ready to serve.