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Crawfish Chowder Recipe

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This recipe for Crawfish Chowder, by , is from Our Family and Friends Cookbook - 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darla Tanner
Added: Tuesday, December 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Tbsp. Salted Butter (not margarine)
4 to 5 stalks Green Onion - chopped
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Cream Corn
2 cups of Milk
Thawed pkg. of Crawfish Tails
1 tsp. cracked pepper
1 tsp. Tony Chachere's
1/4 tsp. Red Pepper
1/2 tsp. Salt
1/2 tsp. Garlic Powder

Directions:
Directions:
In large dutch oven or skillet, melt butter on medium heat. Add green onion, saute for 1 to 2 minutes. Add soups and milk, stir constantly. Once soup has come to a simmer add can of cream corn. Bring back to a simmer. Reduce heat to medium low. Add salt, peppers, spices, Tony's and continue to simmer for approximately 15 minutes. Stir constantly to reduce scalding. Add crawfish tails to soup, bring back to a low simmer and continue to simmer for additional 30 minutes covered. Check frequently. Add pepper and Tony's to taste.

Serve with Toasted Bread or Crackers

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
Substitute: Shrimp.

Add more milk for thinner consistency.

 

 

 

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