Cajun and Creole Recipes
Crawfish Chowder
Serve this delicious Crawfish Chowder with soda crackers, cornbread or crusty French bread.
Yield: one large pot
Ingredients
- 1 stick (1/2 cup) butter
- 3 or 4 bags crawfish tails
- 1 bunch green onions, chopped
- 1 (8 ounce) package cream cheese
- 3 cans cream of potato soup
- 2 cans cream of mushroom soup
- 2 cans whole kernel corn with liquid
- 32 ounces Half-and-Half
- Crushed red pepper, to taste
- Salt and cayenne pepper, to taste
- 4 slices bacon, cooked and crumbled
Instructions
- Sauté crawfish tails and green onions in butter.
- In large pot combine cream cheese, cream of potato soup, cream of mushroom soup, corn, Half-and-Half, red pepper, salt and pepper. Add crawfish tails mixture and heat until hot.
- Serve each portion with crumbled bacon on top, if desired.
Attribution
Photo credit: Shreveport-Bossier: Louisiana's Other Side on Visual hunt CC BY