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Crawfish Chowder




  • ¼ cup butter
  • ½ bunch green onions, chopped
  • ½ cup butter
  • 2 lbs frozen crawfish, cleaned
  • 2 (10.75 oz) cans condensed cream of potato soup
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (15.25 oz) can whole kernel corn, drained
  • 4 oz cream cheese, softened
  • 2 cups half-and-half cream
  • ½ tsp cayenne pepper


Melt ¼ cup of butter in a large skillet over medium heat. Sauté green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt ½ cup of butter, and sauté the crawfish for 5 minutes; set aside. 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, sautéed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

 15% off, all Items,  Sale Ends Dec. 20,  CODE: sale15 

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