Ingredients

• 2 tbsp Unsalted butter
• 1 cup Chopped yellow onion
• 0.5 cup Chopped celery
• 0.5 cup Chopped green bell pepper
• 3 unit Garlic, minced
• 4 cup Fresh or frozen corn kernels
• 4 cup Chicken or seafood stock
• 0.5 cup Heavy cream (optional, for richness)
• 450 g Cooked crawfish tails, peeled
• 1 tsp Cajun seasoning
• 0.25 tsp Cayenne pepper
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Green onions, sliced

Instructions

1. 1

   Sauté the Holy Trinity — Melt butter in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, celery, and green bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.

2. 2

   Add Aromatics and Corn — Stir in the minced garlic, Cajun seasoning, and cayenne pepper. Cook for 1 minute until fragrant. Add the corn kernels to the pot and stir well. Cook for 3-5 minutes, allowing the corn to slightly soften and release its sweetness.

3. 3

   Simmer the Soup Base — Pour in the chicken or seafood stock. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld. Season with salt and black pepper.

4. 4

   Add Crawfish and Cream — Stir in the cooked crawfish tails and heavy cream (if using). Heat through for 3-5 minutes, until the crawfish are warmed. Do not boil after adding crawfish to prevent them from becoming tough.

5. 5

   Garnish and Serve — Remove from heat. Stir in the fresh chopped parsley and sliced green onions. Ladle the hot soup into bowls and serve immediately.