Shrimp & Corn Soup
2 posters
Shrimp & Corn Soup
A little trip to the South Cooking....
YUM....YUM... Crawfish & Corn Soup.....for those that doesn't eat crawdads, you can put shrimp in their place, or shrimp & crabmeat.

Crawfish & Corn Soup~
Ingredients: 1 cup butter, 2 heaping tablespoons self rising flour 1 medium yellow onion, chopped 1/4 cup chopped green onion, 1 green bell pepper, chopped 1 stalk of celery, diced 2 tablespoons garlic, minced 2 cups whole milk 1 pint heavy cream, 2 (15 ounce) cans cream-style corn, 1 (15 ounce) can whole kernel corn, 2 (10.75 ounce) can condensed cream of potato soup, 1 can mushroom soup, 1+ teaspoon Creole seasoning, to your taste (I use Tony's) 1 teaspoon Worcestershire sauce, 1 dash hot-sauce (l use Crystal), 1 teaspoon Accent seasoning salt and black pepper to taste, 1 pound crawfish, peeled
Directions: Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a blonde roux, about 5 minutes. Add yellow & green onions, green bell pepper, celery and garlic, cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup, mushroom soup. Season with Creole seasoning, Worcestershire sauce, hot-sauce, Accent, salt & pepper. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for an additional 20 minutes. Bon Appetit, Y'all
YUM....YUM... Crawfish & Corn Soup.....for those that doesn't eat crawdads, you can put shrimp in their place, or shrimp & crabmeat.

Crawfish & Corn Soup~
Ingredients: 1 cup butter, 2 heaping tablespoons self rising flour 1 medium yellow onion, chopped 1/4 cup chopped green onion, 1 green bell pepper, chopped 1 stalk of celery, diced 2 tablespoons garlic, minced 2 cups whole milk 1 pint heavy cream, 2 (15 ounce) cans cream-style corn, 1 (15 ounce) can whole kernel corn, 2 (10.75 ounce) can condensed cream of potato soup, 1 can mushroom soup, 1+ teaspoon Creole seasoning, to your taste (I use Tony's) 1 teaspoon Worcestershire sauce, 1 dash hot-sauce (l use Crystal), 1 teaspoon Accent seasoning salt and black pepper to taste, 1 pound crawfish, peeled
Directions: Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a blonde roux, about 5 minutes. Add yellow & green onions, green bell pepper, celery and garlic, cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup, mushroom soup. Season with Creole seasoning, Worcestershire sauce, hot-sauce, Accent, salt & pepper. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for an additional 20 minutes. Bon Appetit, Y'all
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Praise God for all things, and he will give us the desires of our hearts!
Horizon- Super Moderator
- Posts : 4683
Join date : 2011-10-16
Age : 62
Location : The South
Re: Shrimp & Corn Soup
Looks like Chowdah with a bayou twist.
*****************
Trust but Verify --- R Reagan

"Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you."1 Thessalonians 5:14–18




Kevind53- Super Moderator
- Posts : 27247
Join date : 2011-08-09
Age : 23
Location : Umm right here!
Re: Shrimp & Corn Soup
Kevin, I make Chowder the same was, just with only the Whipping Cream, no milk! That's really what I like best!

*****************

Praise God for all things, and he will give us the desires of our hearts!
Horizon- Super Moderator
- Posts : 4683
Join date : 2011-10-16
Age : 62
Location : The South
Re: Shrimp & Corn Soup
I usually sub some evaporated (not condensed) milk for the cream, gives it richness but less fat. Yea, it's better with the cream, but this 60 something body just has to look at cream and it puts on weight ...

*****************
Trust but Verify --- R Reagan

"Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you."1 Thessalonians 5:14–18




Kevind53- Super Moderator
- Posts : 27247
Join date : 2011-08-09
Age : 23
Location : Umm right here!

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