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Easy Shrimp/Crawfish Corn Soup by

Source: Holly Wolverton


2 Tablespoons, oil, butter or margarine
1 Medium onion, chopped
1 lb.peeled crawfish tails
1 (10 oz) can diced Ro-tel tomatoes
2 (10 oz) cans Campbell's potato soup
2 (17-oz) cans cream-style corn
2 (17-oz) cans whole-kernel corn, drained
1 1/2 cups half and half, evaporated milk, milk or heavy cream
3 Tablespoons fresh parsley, optional
3 Tablespoons green onions, optional


1. In large heavy pot, heat oil, butter or margarine with onions, saute onion until tender.
2. Add crawfish
3. Add tomatoes, potato soup, corn and half and half, evaporated milk or heavy cream
4. Simmer over low heat for about 30 minutes
5. Check seasoning and add to taste.

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