Corn And Crawfish Bisque
recipe at a glance
5 stars - 2 reviews
ready in: 1-2 hrs
serves/makes: 8recipe id: 107482cook method: crock pot
1/2 cup butter
2 packages (8 ounce size) cream cheese
4 chopped green onions
1 1/2 tablespoon seasoned salt
1 can cream of mushroom soup
3 cans cream of potato soup
1 can niblet corn, drained
1 can Mexican corn, drained
1 quart half-n-half PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup half-n-half
1 pound cooked crawfish tails or shrimp
In a crock pot, melt margarine and cream cheese.
Next add all other ingredients. Slow cook for one hour.
If using shrimp, add cooked shrimp just before serving.
Add milk to thin if necessary.
652 calories, 52 grams fat, 28 grams carbohydrates, 21 grams protein per serving
ratings & reviews
|Nov 9, 2013 dani_02Member since: February 28, 2008
Some of the creamy soups I've tried in the crock have turned out sort of curdled. This one didn't and I think it's because of the cream cheese and canned soup. This was really a great soup. Very flavorful and the seafood was done perfectly.
Jul 23, 2013 nipper
I was afraid the crawfish would get overdone but it didn't. Good easy soup. I used all mexicorn instead of half that and half niblets. I also cut the recipe down to serve 4 and it fit in my smaller crock then (3 1/2 qt). I melted the cream cheese and butter in a saucepan to speed it up then added to the crock pot.