Crawfish Chowder

Name: Crawfish Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup butter; ½ bunch green onions, chopped; 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; Other boil leftovers (garlic, mushrooms, etc.)

2 steps

Prep:20minCook:25min

Updated at: Mon, 29 Apr 2024 16:39:31 GMT

Nutrition balance score

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Ingredients

10 servings

¾ cupbutter

0.5 bunchgreen onions

chopped

2 poundsfrozen crawfish

cleaned

2 x 10.75 ouncecans condensed cream of potato soup

1 x 10.75 ouncecan condensed cream of mushroom soup

1 x 15.25 ouncecan whole kernel corn

drained

4 ouncescream cheese

softened

2 cupshalf-and-half cream

½ teaspooncayenne pepper

Instructions

Step 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.

Step 2

In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese (& other boil leftovers). 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.

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