| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Seafood, Eggs | American | Soup | 8 | Servings |
INGREDIENTS
| 2 | qt | "Chicken Soup Stock" or |
| canned chicken broth | ||
| 1 | Yellow onion, diced | |
| 4 | T | Butter or olive oil |
| 4 | T | 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 | 20-oz frozen corn | |
| kernels & | ||
| 1 | 17-oz creamed corn | |
| 1 | lb | Crawfish tail meat, cooked |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 79.6mg
Sodium: 529.2mg
Potassium: 774.7mg
Carbohydrates: 36.8g
Fiber: 4.4g
Sugar: 3.6g
Protein: 9.4g