This is a recipe for a rich, tasty and quick crawfish soup. I have served it as a first course or appetizer, light meal with a salad or as an entrée.
Janet Young, of Baton Rouge, submitted the recipe to “Celebrating our Gardens,” the Country Club of Louisiana Garden Club cookbook.
It’s quick-to-make because two cans of potato soup are used as the base of the soup and the corn can be canned or frozen.
In other words, in about 20-25 minutes with a pound of crawfish tails, you can have a pot of soup everyone will be raving about.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.