Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Crawfish Corn Chowder

4.9
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
10 servings
Dinner Southern
Crawfish Corn Chowder
Ingredients
  • 1/4 cup butter
  • 1/2 bunch green onions, chopped
  • 1/2 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
  • 1/2 teaspoon cayenne pepper
Instructions
1
Heat a substantial skillet over medium heat, and melt 1/4 cup of butter. Allow the butter to soften and become liquid. Add green onions to the skillet, and cook until they are tender and fragrant. Remove the cooked green onions from the pan, and set them aside for later use.
2
In the same skillet, continue to heat it over medium heat, and melt an additional 1/2 cup of butter. Add the crawfish to the skillet, and cook for a period of 5 minutes, stirring occasionally. Once cooked, remove the crawfish from the pan, and set them aside.
3
In a large cooking vessel over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix all the ingredients together thoroughly, and bring the mixture to a gentle simmer. Stir in half-and-half, the cooked green onions, and the crawfish. Add a pinch of cayenne pepper to season the dish. Continue to simmer the mixture over low heat for 5 minutes, allowing the flavors to meld together.