Crawfish Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 3/4 cup butter, divided
• 1/2 bunch green onion, chopped
• 1 garlic clove, minced
• 2 lbs frozen peeled crawfish tails, thawed (do not drain)
• 2 (10 3/4 ounce) cans condensed cream of potato soup
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 4 ounces cream cheese, softened
• 2 cups half-and-half cream or 2 cups heavy cream
• black pepper or cayenne pepper
• salt, if necessary
• crumbled bacon (optional)

Recipe

• 1 melt 1/4 cup of butter in a large skillet over medium heat. saute green onions and garlic 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 pepper and adjust with salt, if necessary. bring to a low boil, and simmer 5 minutes to blend flavors.
• 3 top with crumbled bacon, if desired.