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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp (Crawfish) and Corn Chowder Recipe

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This recipe for Shrimp (Crawfish) and Corn Chowder is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh shrimp (or crawfish tails)
4 T. butter
1/2 t. garlic powder (or minced to taste)
1 cup chopped green onion
8 oz. cream cheese
2 cans cream of potato soup
1 can cream of mushroom soup
1 can white shoepeg corn
2 pints half-n-half (or 1 pint with 1 pint heavy cream)
1 can Rotel
creole seasoning to taste
salt and pepper to taste
Tabasco to taste
Directions:
Directions:
In a large pan over medium heat, saute onions in butter and a little garlic until tender. Soften cream cheese in microwave and add to mixture. Lower heat to medium-low and add soups, corn, and Rotel, stir well. Add shrimp and half-n-half. Season to taste and cook for about 25 minutes.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
You can decrease the amount of half-n-half if you don't need to make a large portion.

 

 

 

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