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Crawfish and Corn Soup

Name: Summit Hill Foods
Telephone: +

Ingredients

8 Tbsp	8 tablespoons unsalted butter
½ cup	½ cup all-purpose flour mixed with 1 tablespoon paprika
1½ Tbsp	1 ½ tablespoons Better Than Bouillon® Roasted Chicken Base, mixed with 6-cups hot water
2 cup	2 cups corn kernels
1 cup	diced white onion
1 cup	diced celery
1 cup	diced green bell pepper
1 Tbsp	minced garlic
1	bay leaf, crumbled
½ tsp	dried thyme
2 Tbsp	Louisiana Gold Green Pepper Sauce with Tabasco Peppers
	black pepper, to taste
1 lb	crawfish tails

Completed step 1

1

Melt the butter in a large stockpot over medium high heat. Whisk in the flour/paprika mixture and cook for 3 - 4 minutes.
Completed step 2

2

Add the Roasted Chicken broth and whisk until smooth. Add the corn, onion, celery, bell pepper, garlic, bay leaf, thyme and Pepper Sauce. Let simmer for 15 minutes. Add black pepper to taste.
Completed step 3

3

Stir in the crawfish and simmer for 10 minutes. Serve immediately.

Try this dish with Better Than Bouillon Reduced Sodium Roasted Chicken Base.

Recipe tags: Louisiana Gold Pepper Sauce, easy difficulty, lunch, stovetop