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Crawfish Chowder Recipe

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This recipe for Crawfish Chowder, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Harris
Added: Saturday, January 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. frozen crawfish tails (rinsed and drained)
4 tbsp. butter
1/2 tsp. garlic powder (to taste)
1 cup chopped green onions
8 ounces Cream Cheese
2 cans Cream of Potato Soup
2 cans Cream of Mushroom Soup
2 cans White Shoepeg Corn
16 ounces half-and-half milk
Tony Cachere's Creole Seasoning
Tobasco sauce (to taste)

Directions:
Directions:
In large pan(or soup pot) over medium heat, saute onions in butter, add garlic powder. Soften Cream cheese in microwave and add to onions.
Lower heat to medium-low and add soups and corn, stir well. Add half-and-half, stir, add crawfish, stir well. Season to taste with Tony's Creole seasoning and tabasco sauce. Cook for 20-25 minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I put this all in a large crock pot and just let it cook on low for several hours, stirring occasionally.
You can make this with fat-free half-and-half milk and you might try light cream cheese but not sure how the fat-free cream cheese will mix.
Serve this with crisp garlic bread and it is delish!
We first had this at a Mardi Gras party and couldn't get enough of it!

 

 

 

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