Try this amazingly easy 6-ingredient Louisiana Crawfish Corn Soup – a quick and simple bisque-style recipe. I love a one-pot meal because they are a quick clean-up! Although Louisiana crawfish season is usually around the beginning of March until sometime in June, I always keep Louisiana crawfish tails in my freezer for when the craving strikes, as it is simply the most delicious crawfish! If you are unfamiliar with Louisiana crawfish, they are the best flavors of both shrimp and lobster – in this quick and simple Crawfish Corn Soup.
Crawfish Corn Soup Recipe from Holly Clegg’s trim&TERRIFIC® Gulf Coast Favorites cookbook
Nutritional Information 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
With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a healthy culinary expert through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series. Clegg, who attended the Cordon Bleu Cooking School, London, has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD, and The Huff Post. Clegg has consulted for Walmart, Teflon, The Coca-Cola Company, and hospitals nationwide. Visit Holly on YOUTUBE and her BLOG for more of her new easy healthy recipes.
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