Crawfish Chowder

Ingredients

• Servings: 10
• 1/4 cup butter
• 1/2 bunch green onions, chopped
• 1/2 cup butter
• 2 pounds frozen crawfish, cleaned
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt 1/4 cup of butter in a large skillet over medium heat. saute green onions in butter until tender. remove from pan, and set aside. in the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
• in a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. mix well, and bring to a slow boil. stir in half-and-half, sauteed green onions, and crawfish. season with cayenne pepper. bring to a low boil, and simmer 5 minutes to blend flavors.