Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019