Friday, May 1, 2009

My Husband's (Not So) Famous Corn and Crawfish Soup

My husband has been making this since I met him. He doesn't cook. This is the only thing he makes and he thinks he is a master chef because of it. I could never eat it. I thought it was awful, so he would just make it for himself. He just threw everything into a pot and poured in a bunch of crab oil. It was just a bowl of creamy spicy stomach ache to be. He recently decided to do some research and see how he should cook it to make it better, so he looked at some recipes and combined them with his own. We made it, and I couldn't believe it. It was really good!

Here's the new improved (edible) recipe...

Corn and Crawfish Chowder

1/4 cup butter
1/2 bunch green onions, chopped
1/4 cup celery, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 cans condensed cream of potato soup
1 can condensed cream of mushroom soup
1 can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
1 teaspoon crab oil

1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions and celery in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.

2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, crab oil, sauteed green onions, celery, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

*You can easily lower the fat by using light, low fat or fat free versions of many of the ingredients.

1 comment:

Cris said...

your husband's good.