"The belly rules the mind."--Spanish Proverb

Crawfish Chowder/Bisque Recipe

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

Contributor:  
Contributor:  
Leslie Sirmon
Added: Friday, March 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1/2 green green onions, chopped
1/2 cup butter
1 lbs frozen crawfish, cleaned
2 cans cream of potato soup
1 can whole kernel corn (don't drain)
4 ozs. cream cheese
2 cups half n half
1/2 tsp. cayenne pepper

Directions:
Directions:
Melt 1/4 c. butter in skillet over medium heat; saute green onions until tender. Remove from pan and set aside. In the same skillet melt 1/2 cup butter and saute 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 n half, green onions and crawfish. Season with cayenne pepper. Bring to a low boil and simmer 5 minutes to blend flavors.

 

 

 

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