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Crawfish Chowder

Crawfish Chowder

Cost $20, save $15

Source: Recommended by CookPal

  • 25 Min
  • 10 Servings
  • $20

INGREDIENTS

  • Dairy

    • 🧈 1/4 cup butter
    • 🧈 1/2 cup butter
    • 4 ounces cream cheese, softened
    • 2 cups half-and-half cream

  • Vegetables

    • 🧅 1/2 bunch green onions, chopped

  • Seafood

    • 2 pounds frozen crawfish, cleaned

  • Canned Goods

    • 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

  • Spices

    • 1/2 teaspoon cayenne pepper

STEPS

1

Melt 1/4 cup of butter in a large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan and set aside.

2

In the same skillet, melt 1/2 cup of butter, and sauté the crawfish for 5 minutes. Set aside.

3

In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well and bring to a slow boil.

4

Stir in half-and-half, sautéed green onions, and crawfish. Season with cayenne pepper.

5

Bring to a low boil, and simmer for 5 minutes to blend flavors. Serve hot.

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 18
    Protein
  • 21
    Carbs
  • 28
    Fats

💡 Serve with cornbread or crusty French bread for a complete meal.Adjust cayenne pepper to reduce or increase spice level.For a thicker chowder, use heavy whipping cream instead of half-and-half.Use fresh crawfish if available for better flavors.