Crawfish Chowder recipe

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Ingredients

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Nutrition Info

394.6 calories
carbohydrate: 20.6 g
cholesterol: 166.5 mg
fat: 27.5 g
fiber: 2.1 g
protein: 17.7 g
saturatedFat: 15.8 g
servingSize: -
sodium: 934.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 of butter, and saute the crawfish for 5 minutes, set aside.

  2. 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.

Recipe Yield

10 servings

Recipe Note

I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread.

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