Thursday, December 18, 2008

Crawfish & Corn Chowder

Note: I received this recipe over email. This is a chowder that is easy to cook, easy to double and freezes great! It is a winner.

Crawfish & Corn Chowder

Saute 1/2 bunch chopped green onions in 1/2 stick of butter, then melt 8 oz. of cream cheese. Add to that:
1 can whole kernel corn (partly drained)
2 cans cream of potato soup
1 can cream of mushroom soup
2 cups half & half
1/2 teaspoon crushed red pepper
1/2 tablespoon Tony's seasoning
2 pkgs. of Bernard's frozen crawfish tails

This doubles really well and freezes well too!

5 comments:

Carrie said...

I've never seen frozen crawfish tails before. Must be a southern thing. Up here, they only sell whole ones in very few stores.

But I say BRING IT ON! I love crawfish!

From the Doghouse said...

Just make sure you check that the crawfish aren't from Vietnam or somewhere; they can have a bad iodine taste. Get American crawfish. We have better quality standards.

Live.Love.Eat said...

Crawfish = good stuff!!!!!!!!!

Deanna said...

Thanks for the tip about the crawfish, Doghouse!!

Susan said...

This ought to be lightened up - would be much better without the cream cheese, cup or two of stock instead of the extra can of cream soup, and milk instead of half and half. You can use seasoning for flavor instead of only loads of fat!