Rating: 5 stars
296 Ratings
  • 5 star values: 256
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

395 calories; protein 17.7g; carbohydrates 20.6g; fat 27.5g; cholesterol 166.5mg; sodium 934.3mg. Full Nutrition
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