Crawfish and Potato Soup
Recipe from Janet Hetherwick of Greenwell Springs, La.
- 1stick butter 1cup green onions
- 8 oz cream cheese
- 2 lbs. crawfish*
- 2 cans niblets corn
- 2 cans potato soup
- 2 cans cream of mushroom soup
- 1 container of whipping cream
Melt butter and sauté green onions.
Add cream cheese.
Cook a couple of minutes.
Add soups and corn, stirring constantly.
Add whipping cream and add milk to thin.
Heat through, simmering for15 to 20 minutes.
Will serve 8 people generously. Great by the fire as teaser or good for main dish with salad.
*You can substitute shrimp or crab -- or both -- for the crawfish.
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