Courtneys Crawfish Chowder Recipes

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CRAWFISH CHOWDER



Crawfish Chowder image

Make and share this Crawfish Chowder recipe from Food.com.

Provided by gailanng

Categories     Chowders

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • Top with crumbled bacon, if desired.

CRAWFISH CHOWDER



Crawfish Chowder image

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.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 10

Number Of Ingredients 10

¼ cup butter
½ bunch green onions, chopped
½ cup butter
2 pounds frozen crawfish, cleaned
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
4 ounces cream cheese, softened
2 cups half-and-half cream
½ teaspoon cayenne pepper

Steps:

  • 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.
  • 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 : Calories 394.6 calories, Carbohydrate 20.6 g, Cholesterol 166.5 mg, Fat 27.5 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 15.8 g, Sodium 934.3 mg, Sugar 2.6 g

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