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Crawfish Chowder
Crawfish Chowder
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent crawfish chowder with green onions, corn, creamy potato-mushroom soup, and a hint of cayenne. Pair with cornbread or crusty French bread.
Ingredients:
  • 0.25 cup butter
  • 0.5 bunch green onions, chopped
  • 0.5 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
  • 0.5 teaspoon cayenne pepper
Instructions:
  • Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions until tender, then remove and set aside. In the same skillet, melt 1/2 cup of butter and saute the crawfish for 5 minutes; then set aside.
  • Combine potato soup, mushroom soup, corn, and cream cheese in a large pot over medium heat. Mix well and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper, then simmer for 5 minutes to blend flavors.

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