Louisiana Crawfish Corn Soup

No time to cook? Make my easy corn soup with crawfish for an easy crawfish recipe! Open  up cans of corn and tomatoes and toss in crawfish (I keep my Louisiana crawfish in the freezer to pull out for year-round cravings) for this simple yet superb tomato-based soup. Try more of my Louisiana crawfish recipes.  You’ll love more of my of my Louisiana crawfish recipes.
Servings
12(1 cup) servings
Servings
12(1 cup) servings
Ingredients
  • 2(15 1/2-ounce) cans cream-style corn
  • 2cups frozen corn
  • 2(14 1/2-ounce) cans diced tomatoes and green chilies
  • 1(15-ounce) can tomato sauce
  • 2pounds Louisiana crawfish tailsrinsed and drained
  • 1 bunch green onionschopped
Instructions
  1. In large nonstick pot, combine cream-style corn, corn, tomatoes and green chilies, tomato sauce, until heated.

  2. Add Louisiana crawfish, bring to boil. Lower heat, cook until shrimp is done, 5–7 minutes. Sprinkle with green onions
Recipe Notes

Per Serving: Calories 160, Calories from fat (%) 11, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 101, Sodium (mg) 806, Carbohydrate (g) 24, Dietary Fiber (g) 3, Sugars (g) 6, Protein (g) 13, Diabetic Exchanges: 1 1/2 starch, 1 very lean meat