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.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
395 Calories
Recipe 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. 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.
Ingredients
½ cup butter
¼ cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
4 ounces cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
2 cups half-and-half cream
2 (10.75 ounce) cans condensed cream of potato soup
