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Easy Crawfish Chowder Recipe

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This recipe for Easy Crawfish Chowder, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tharp
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter, 2 (10.75 oz) cans condensed cream of potato soup, 1 (15.25 oz) can whole kernel corn, drained, 2 cups half and half cream, 1/2 bunch chopped green onions, 1 lbs frozen cleaned crawfish tails, 1 (10.75 oz) can condensed cream of mushroom soup, 4 oz softened cream cheese, 1/2 teaspoon cayenne pepper

Directions:
Directions:
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 butter and saute the crawfish for 5 minutes, then 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.

Number Of Servings:
Number Of Servings:
10

 

 

 

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