Crawfish Chowder

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Description

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

Ingredients

  • ¼ cup butter
  • ½ bunch green onions, chopped
  • ½ 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
  • ½ teaspoon cayenne pepper

Instructions

  1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan
  2. and set aside. In the same skillet
  3. melt 1/2 cup of butter
  4. and saute the crawfish for 5 minutes; set aside.
  5. In a large pot over medium heat
  6. combine potato soup
  7. mushroom soup
  8. corn
  9. and cream cheese. Mix well
  10. and bring to a slow boil. Stir in half-and-half
  11. sauteed green onions
  12. and crawfish. Season with cayenne pepper. Bring to a low boil
  13. and simmer 5 minutes to blend flavors.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 10

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