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.
Ingredients
- butter: 0.25 cup
- bunch green onions: 0.5 piece (chopped)
- butter: 0.5 cup
- frozen crawfish, cleaned: 2 pound
- condensed cream of potato soup: 2 cans (10.75 ounce cans)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- whole kernel corn: 1 can (15.25 ounce can, drained)
- ounces cream cheese: 4 piece (softened)
- half-and-half cream: 2 cups
- cayenne pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
