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Crawfish and Potato Soup

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Recipe from Janet Hetherwick of Greenwell Springs, La.

Ingredients

  • 1stick butter 1cup green onions
  • 8 oz cream cheese
  • 2 lbs. crawfish*
  • 2 cans niblets corn
  • 2 cans potato soup
  • 2 cans cream of mushroom soup
  • 1 container of whipping cream

Directions

Melt butter and sauté green onions.

Add cream cheese.

Add crawfish.

Cook a couple of minutes.

Add soups and corn, stirring constantly.

Add whipping cream and add milk to thin.

Heat through, simmering for15 to 20 minutes.

Will serve 8 people generously. Great by the fire as teaser or good for main dish with salad.

*You can substitute shrimp or crab -- or both -- for the crawfish.

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