Crawfish & Corn Bisque {Quick and Easy!}

ourbestbites.com

Jo Price Fugatt

1 stick salted butter

1 green bell pepper, minced

1 medium onion, minced

1 ½ to 2 pounds crawfish tails (available in the frozen seafood section), rinsed, drained, and chopped

4 cans cream of potato soup*

1 tablespoon Cajun seasoning (like Tony Chachere’s)

3 12-ounce cans evaporated milk

2 14.75-ounce cans creamed corn, undrained

Salt, pepper, and Tabasco sauce to taste

½ to 1 cup water

note: If you’d like, make a double recipe of this homemade cream of chicken soup; omit the poultry seasoning and simmer it with ½ pound of diced red potatoes until the potatoes are tender.

Directions at ourbestbites.com

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