This recipe is liked by 0 person(s). |
Crawfish and Corn Bisque
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.