Crawfish Chowder Recipe

Submitted by: quibrey

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
3/4 cup butter, divided
1/2 bunch green onions, chopped
2 pounds frozen crawfish, cleaned
2 cans (10.75 ounce size) condensed cream of potato soup
1 can (10.75 ounce size) condensed cream of mushroom soup
1 can (15.25 ounce size) whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper

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Directions:

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.

This recipe from CDKitchen for Crawfish Chowder serves/makes 10

Recipe ID: 92107

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