Crawfish And Corn Soup

• 1 lb. cleaned crawfish tails (half chopped and half whole)
• 4 slices bacon, crisped
• 1 onion, chopped
• 1/2 large bell pepper, chopped
• 1 c. chopped green onions
• 1/4 c. chopped parsley
• 1 can golden corn soup
• 2 cans cream-style corn
• 1 (10 oz.) can Ro-Tel tomatoes
• 1 c. whipping cream, milk or water

1. Fry bacon to a crispy texture.
2. Remove and cool.
3. In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
4. Saute crawfish. Add crawfish to onion mixture.
5. Empty canned items into pot.
6. Add whipping cream and stir.
7. Add milk or water until the soup is to your desired consistency (it should be pretty thick).
8. Crumble bacon into soup.
9. Cook over a medium heat until thoroughly heated, stirring occasionally.
10. Serve over rice or alone.

crawfish, bacon, onion, bell pepper, green onions, parsley, golden corn soup, creamstyle, rotel tomatoes, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289792 (may not work)