CRAWFISH CORN SOUP

Crawfish Corn Soup image

This is from my mother-in-law. This makes a large amount; it can be halved. You can also use frozen crawfish tails, it saves time from peeling the tails.

Provided by Smilyn

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups margarine
1/2 cup flour
1 pint creole seasoning, mix (chopped onion, green pepper, celery, garlic, shallots)
1 quart milk
3 (15 1/4 ounce) cans whole corn
3 (15 1/3 ounce) cans creamed corn
2 (10 1/2 ounce) cans cream of potato soup
16 ounces cheddar cheese, shredded
2 lbs louisiana crawfish
season with creole seasoning (Tony Chachere's Seasoning)
season with salt
1 (10 ounce) can Rotel Tomatoes

Steps:

Sauté vegetables in butter until tender.
Add flour and stir until blended.
Add milk, corn, potato soup, crawfish and seasonings.
Cook 40 minutes.
Add cheese.
Serve hot.

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