Yield: 8 Servings
|2 quarts||\"Chicken Soup Stock\" or canned chicken broth|
|1 medium||Yellow onion; diced|
|4 tablespoons||Butter or olive oil|
|2 cups||Unpeeled potatoes; diced in 1/4-inch pieces|
|1 \N||Bay leaf|
|8 \N||Ears fresh corn; scraped from the cob -or-|
|1 pack||(20-oz) frozen corn kernels; &|
|1 can||(17-oz) creamed corn|
|1 pounds||Crawfish tail meat; cooked|
|4 tablespoons||Chopped parsley for garnish|
|3 \N||Hard-boiled eggs; sliced|
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, .