Category: Soups -

Corn & Crawfish Bisque     

Ingredients:
1/2 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 clove garlic, minced
10 oz frozen corn
1 tsp. ground black pepper
1/4-1 tsp cayenne pepper, to taste
1/2 tsp salt
2 Tbsp flour
3 large potatoes, peeled and diced
2 qts seafood broth
1 lb crawfish tails
1 cup heavy cream

Preparation:
In a large Dutch oven, melt butter over low heat. Add onion and celery and cook until onion is soft, about 8 minutes. Add garlic, cook for 2 minutes. Stir in corn, peppers, and salt. Add flour, stirring well.

Stir in potatoes and broth; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for 30 minutes. Add crawfish. Simmer 5 minutes and add cream.

Recipe courtesy of Chef Maudie Schmitt and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2024-04-16
Number of visits: 992