TOP SELLERS
Cook'n with Betty Crocker Deluxe Cook'n with Betty Crocker Deluxe

$59.95
Cook'n Recipe Organizer Cook'n Download

$79.95

NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now
Google
CONTACT US

Contact Info




10% OFF
All Cook'n Software orders over $50

I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Crawfish Potato Soup

DVO Recipe Center
Serves: 8



   3 slices bacon
   1 onion, chopped
   1 green bell peppers, seeded and chopped
   2 stalks celery, finely chopped
   2 tablespoons minced garlic
   5 cups diced red potatoes
   1 cup grated carrots
   1 pound crawfish tails
   3 cups chicken broth
   1 quart half-and-half cream
   Salt and pepper to taste
   1 cup shredded cheddar cheese


Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble, and return to the pot.
Reduce the heat to medium, and add the onion, green pepper, red pepper, celery, and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add the crawfish, and cook until the liquid evaporates, and the crawfish begin to brown. Remove the contents of the pot, and set aside.
Reduce the heat to medium, and add the onion, green pepper, red pepper, celery. and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add the crawfish, and cook until the liquid evaporates, and the crawfish begin to brown. Remove the contents of the pot, and set aside.
Pour the chicken broth into the pot, and add the potatoes. If the chicken broth does not cover the potatoes, add enough water to compensate. Bring to a boil, and cook for 8 to 10 minutes, or until the potatoes are soft. Add the carrots, and cook for about 8 more minutes.
Reduce the heat to low, and return the vegetables and crawfish to the pot. Stir in the half-and-half, and heat through. Do not boil. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve

 


Help on downloading recipes

Be sure to check the Cook'n Recipe Archive for more recipes.




Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club. Click here to find out more.


OTHER GREAT RECIPES AND ARTICLES

Cook'n
for Windows 9x/2000/ME/NT/XP/Vista

Not sure what to order?

Piles of recipe cards in your drawer?
Download Cook'n today and get organized!

Cook'n Cookbook Software Download - MSRP $99.95
(Save 20%)
Download: $79.95
  
CD: $79.95   

Buy the CD or download the full version of Cook'n right now! Includes over 300 of our best recipes.


Copyright 2007 DVO Enterprises, Inc.