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Crawfish and Corn Bisque
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| 1/4 c | butter |
| 1/2 bunch | green onions chopped |
| 1/2 c | butter |
| 2 lbs | frozen crawfish cleaned |
| 2 (10.75 oz) cans | cream of potato soup |
| 1 (10.75 oz) | cans |
| cream of mushroom soup | |
| 1 (15.75 oz) can | whole kernel corn |
| drained | |
| 4 oz | cream cheese softened |
| 2 c | half and half cream |
| 1/2 teaspoon | cayenne pepper |
| Melt 1/4 c butter in large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan and set aside. In the same set skillet, melt 1/2 cup butter and sauté crawfish for 5 minutes, set aside. In a large pot over medium heat, combine potato soup, mushroom soup, corn & cream cheese. Mix well. Stir in half & half, sautéed green onions & crawfish. Season with cayenne pepper. Bring to low boil, simmer 5 minutes to blend flavors. 395 calories | |
| 27.5 g | fat |
20.6 f carbs
From: Lynn Talley 1-16-2013
Recipe uploaded with Shop'NCook for iPhone.
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