Crawfish Chowder
Description
A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
Ingredients
•
1/4 cup butter
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1/2 bunch green onions, chopped
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1/2 cup butter
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2 pounds frozen crawfish, cleaned
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2 (10 3/4 ounce) cans condensed cream of potato soup
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (15 1/4 ounce) can whole kernel corn, drained
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4 ounces cream cheese, softened
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2 cups half-and-half cream
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1/2 teaspoon cayenne pepper
Directions
1
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.
2
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.