Crawfish Chowder
Sheri
ingredients
- 1/2 cup butter
- 1 pounds frozen craw fish, cleaned
- 1 (10.75 ounce) cans condensed cream of potato soup
- 1/2 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 (15.25 ounce) can whole kernel corn, drained (use full can for doubling recipe)
- 2 ounces cream cheese, softened
- 1 cups half-and-half cream
- 1/2 teaspoon Tony Chachere’s seasoning
- Green Tabasco to taste
directions
- 1
In skillet, melt 1/2 cup of butter, and sauté the craw fish for 5 minutes; set aside.
- 2
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, and craw fish. Season with Tony Chachere’s seasoning. Bring to a low boil, and simmer 5 minutes to blend flavors. Add green Tabasco to taste
Source: Sheri
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