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Slow Cooker Corn And Crawfish Bisque

ready in:
  1-2 hrs
Rating: 5/5

2 reviews


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.

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652 calories, 52 grams fat, 28 grams carbohydrates, 21 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

  1. Registered Member at
    Member since:
    Jan 11, 2001

    REVIEW: 5 star recipe rating

    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.

  2. Guest at

    REVIEW: 5 star recipe rating

    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.

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