Crabmeat and Crawfish Soup

Heat a large pot over medium-high heat and add the chopped onion, stirring frequently until softened and fragrant, about 3-4 minutes.

Add the minced garlic to the pot and stir constantly for 30 seconds until fragrant.

Pour both cans of cream-style corn into the pot, stirring to combine with the onion and garlic mixture.

Add the crawfish and crabmeat to the pot, breaking up any large pieces of crabmeat gently to distribute evenly throughout.

Pour in the half and half cream, stirring gently to combine all ingredients without breaking up the shellfish.

Bring the soup to a simmer over medium heat, then reduce heat to medium-low and maintain a gentle simmer, stirring occasionally.

Taste the soup and season with salt and pepper to desired preference, stirring well to incorporate the seasonings.

Ladle the soup into serving bowls and serve hot, ensuring each bowl receives a balanced portion of crawfish, crabmeat, and broth.