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.

Read More

Cajun Chef Cayenne Red Pepper 3.75 oz

Cajun Chef Cayenne Red Pepper 3.75 oz...

Cajun Chef Cayenne Red Pepper 3.75 ozCajun Chef's Cayenne Pepper is the hot stuff!&nb..

$284 $316 -10%

Showing 1 to 1 of 1 (1 Pages)