| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Seafood, Eggs | American | Soup | 8 | Servings |
INGREDIENTS
| 2 | qt | "Chicken Soup Stock" or canned chicken broth |
| 1 | md | Yellow onion; diced |
| 4 | tb | Butter or olive oil |
| 4 | tb | Flour |
| 2 | c | Unpeeled potatoes; diced in 1/4-inch pieces |
| 1 | Bay leaf | |
| 2 | c | Half-and-half |
| 8 | Ears fresh corn; scraped from the cob -or- | |
| 1 | pk | (20-oz) frozen corn kernels; & |
| 1 | cn | (17-oz) creamed corn |
| 1 | lb | Crawfish tail meat; cooked |
| 4 | tb | Chopped parsley for garnish |
| 3 | Hard-boiled eggs; sliced |
INSTRUCTIONS
SERVES 8-10 Although this delicious soup is just perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat. It seems that we are getting back to making soup, a food product that our forefathers and foremothers practically lived on. Place the chicken stock in a 6-quart kettle and put it on to heat. In a small frying pan saut. the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit. Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf. Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish. Finally, add the crawfish meat and heat for just a moment. Serve, garnished with the parsley and sliced eggs. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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