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Crawfish Chowder Recipe

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This recipe for Crawfish Chowder is from Recipes Through The Generations, 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:  
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
3 pounds frozen crawfish, cleaned
1 (26 oz.) can condensed cream of potato soup
1 (10.75 oz.) condensed cream of mushroom sup
4 (15.25 oz.) cans whole kernel corn, drained
8 oz. cream cheese, softened
2 cups half & half cream
1/2 tsp.. cayenne pepper
Directions:
Directions:
Melt 1/4 cup 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' crawfish for 5 minutes, set aside.

In a large pot over medium heat, combine potato & mushroom soups, corn and cream cheese. Mix well and bring to a slow boil. Stir in half & half, sautéed 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:
8-10
Personal Notes:
Personal Notes:
Serve with corn bread.

We were served this at a thank you to the volunteers at Ten Thousand Villages. Once discovered, it went fast! Nothing you would want to prepare every week (LOTS of calories), but it IS yummy on those chilly evenings.

 

 

 

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