Leftover Crawfish, Corn & Potato Soup
Here's a creative way to use up your leftovers from your crawish boil! This Crawfish, Corn & Potato Soup was made for those cooler spring days where enjoying crawfish season indoors with a glass of wine just feels right. Get the recipe here.
- Leftover crawfish
- Leftover corn on the cob
- Leftover potatoes
- 1/2 to 1 cup cream optional
- Take the leftover seasoned potatoes and cut them up into 1/2 inch pieces. Put them in a big pot on the stovetop. Fill water to the top and turned on high to boil down. You can also add a little milk or cream, but not necessary.
- Continue adding water to the pot until the potatoes are to the soup consistency that you like. This could be up to 3 or 4 hours, depending on your tastes.
- Cut the corn off the cob and throw that in.
- Depending on how seasoned your potatoes were, you may need to add a little seasoning. While boiling down the potatoes, peel your leftover crawfish.
- Once the potatoes are the soup consistency that you like, throw in the crawfish tail meat and you are ready to eat.
This recipe is provided by Cajun Crawfish.
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