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Crabmeat/Crawfish Corn Soup


1 Cup
Select white
1 Cup
4 Cups
Steamed and cut up small
Half and Half Milk
3 Cups
Chicken Broth
4 Cups
Corn Starch
2 Tablespoons
1/2 Cup
1 Cup
1/2 Cup
Black Pepper/Cayenne
To Taste
1/2 Cup
Use with cornstarch to thicken
1 Tablespoon
Crab boil
1 Tablespoon
Dry seasoning (Add salt if needed)
2 (15 ounces)
Cans(Whole Kernel Corn)
Salt and Pepper
To taste
Cayenne Pepper
To taste

Preparation mode:

With cool weather upon us,.this hearty soup will definitely hit the spot. There are many variations of this soup, so feel free to add what you enjoy. I used broccoli that was chopped to give substance to this soup.You can also add diced potatoes. Whatever option you decide, it will be worth your while. There is a popular restaurant where I live that serves this soup in a small cup that sells for $6.00 for a scoop. You will definitely get your money’s worth making this for your family and friends.



In a large pot, add a stick of butter and let melt. Add  your chopped onion and celery and salute’ until tender. Add 1/2 cup of flour and mix well for about 2-3 minutes. Pour in the  half and half milk and chicken broth. Gradually add in broccoli that has been chopped into small pieces and steamed until tender. Let cook for about 5-7 minutes. Add two cans of corn and stir. Fold in the crawfish and crabmeat and lower heat to a simmer. Add salt, pepper, cayenne and paprika and crab boil. Take the 1/2 cup of cold milk and mix in the cornstarch. Add this to the soup and raise the flame until soup starts to thicken. Once the soup has thickened, the soup is done and can be served. It’s best to let soup sit for about 30 minutes so that all flavors can marinate.


Serves 8-10