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Corn and Crawfish Soup

It’s crawfish season once again in Louisiana!Corn and crawfish soup in white bowl


1 lb. crawfish
1 cup fresh corn
4 tablespoons butter
¼ cup flour
¼ cup chopped onion
2 cups shrimp or chicken stock
2 cups half and half
Salt, pepper and garlic powder to taste
¼ teaspoon powdered crab boil


Melt butter in a soup pot over medium heat then add flour and blend into a paste. Add onions and saute until soft. Add stock and cook until thick and smooth. Stir in cream, crawfish, corn crab boil and seasonings. Continue to stir. Cook for 25-35 minutes on low or until corn is tender and crawfish are heated.

*Preparation time is approximate. 
*Number of servings is approximate.

Used by Permission: From My Kitchen to Yours – The “Bleep” My Family Eats by Gretchen Frith

(Photo Credit:

Prep Time: 45 Minutes
Cook Time: 35 Minutes
Total Time: 80 Minutes
Servings: 4

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