Crawfish Chowder

Name: Crawfish Chowder
Total time: 45
Yield: 10
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

Recipe by STKA from allrecipes.com

Dinner 45 Mins.

Ingredients

10 servings

•

0.25 cup butter
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0.5 bunch green onions, chopped
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0.5 cup butter
•

2 pounds frozen crawfish, cleaned
•

2 (10.75 ounce) cans condensed cream of potato soup

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1 (10.75 ounce) can condensed cream of mushroom soup
•

1 (15.25 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
•

0.5 teaspoon cayenne pepper

Instructions

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.