Crawfish Chowder Recipe

Crawfish Chowder Recipes

  • PREP20 mins
  • COOK25 mins
  • READY IN45 mins 


Original recipe makes 10 servings
  •  1/4 cup butter
  •  1/2 bunch green onions, chopped
  •  1/2 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
  •  1/2 teaspoon cayenne pepper

  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.

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